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15 oz. Reuven Boneless Skinless Chicken Breasts, halved
Cooking spray
1 tbsp Lemon pepper
1/4 cup Water
1 Small onion, thinly sliced
1 1/2 cups Mushroom, sliced
1/2 tbsp Dried Rosemary  and Thyme
 1/2 cup Chicken broth soup
 2 tbsp Cornstarch
 1/2 cup Dry white wine ( or apple juice)
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  • Spray a non-stick pan with cooking spray and heat pan on high.
  • Sprinkle chicken pieces with lemon pepper and brown.
  • Transfer the chicken to a shallow casserole dish.
  • Place the onions and mushrooms in the non-stick pan, add ¼ cup of water and sautée on high until onions are limp.
  • Add chicken broth, rosemary and thyme to the onion and mushroom mixture.
  • Blend the cornstarch with the wine (or apple juice).
  • Add the cornstarch mixture to the broth and stir well until thickened.
  • Pour the sauce over the chicken.
  • Cover and bake in a preheated 350°F oven for about 50 minutes or until chicken juices run clear when chicken is pierced with a fork.
  • Serve over brown rice or pasta.
  • Serves 4.

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