Poached Chicken Breasts With Mushroom Wine Sauce
|Whole chicken breasts||3 , split and boned|
|Canned sliced mushrooms||8 Ounce (1 Can)|
|Chicken bouillon cubes||2|
|Lemon juice||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|For mushroom wine sauce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Place chicken in a greased 2-quart baking dish suitable for top-of-range cooking.
Drain mushrooms, reserving liquid; add enough water to liquid to equal 1/2 cup.
Bring liquid to a boil in a saucepan; add bouillon cubes, stirring until bouillon is dissolve