Categories: Chicken, Main dish 
      Yield: 4 servings 
  
      2    Chicken breasts 
      1 lb Mushrooms 
      1    Lemon, sliced into thin wedg 
      1 c  Tomato sauce-8 oz 
      1    Basil; chopped fresh 
      6    Sprouts 
           Chives; chopped 
    1/4 c  White wine-cheap 
    1/2 c  Mozarella cheese, shredded * 
      1 c  Rice, uncooked 
           Parmesan cheese. 
  
  Chicken breasts can be split to 4 pieces or cubed to bite size. In 
  deep fry pan, saute chicken and mushrooms in half of the white wine 
  with basil, lemon, and chives until mostly done. Splash in rest of 
  wine (or extra) as needed.  Add tomato sauce, cover, and simmer for 
  20 minutes, or until thickened, stirring occasionally. When done, 
  lemon wedges should be thoroughly cooked, and can be eaten.  Serve 
  over steamed rice. Top with a sprinkle of parmesan or mozarella (not 
  too much) and a little sprinkle of chives. (It's good without the 
  cheese, too.) Garnish with a fresh sprig of basil and wedges from 
  unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be 
  replaced with apple juice. As a matter of fact, I like mushrooms 
  cooked in apple juice until it's reduced down to almost nothing. A 
  lot less calories than cooking them in butter, and tastes great. 
  Sometimes I'll put in a clove of garlic. (I haven't tried this when 
  using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: 
  Alan Kundl on First Capitol BBS (314)-928-9228