4 boneless chicken breasts
1 (4 oz.) can mushrooms
4 tsp. lemon juice
1 orange
Worcestershire sauce
Garlic
4 tsp. white wine
4 serving white or gourmet rice
4 slices Mozzarella cheese
Parsley
1 tsp. butter

Skillet fry the chicken breast on medium heat turning frequently. When both sides are lightly browned, add Worcestershire sauce to garlic. Add mushrooms to the pan to saute them in the butter. Marinate the breasts with the lemon juice, wine and the juice of the orange. Simmer on low heat until most of the liquid is gone. Just before serving, melt a slice of Mozzarella on each breast. Serve on a bed of rice with a parsley garnish. Serves 4.