6 boned and skinned whole chicken breasts
3 tbsp. butter
3/4 tsp. Bon Appetit
1 tsp. lemon juice
1/8 tsp. ground white pepper
1/2 tsp. parsley flakes
1/2 tsp. rosemary leaves, crushed
1 tbsp. freeze dried chopped chives
1/2 c. cider or apple juice
1/2 c. heavy cream

In large skillet brown chicken in butter over low heat, about 10 minutes. Add remaining ingredients except heavy cream. cover and simmer 20 minutes or until chicken is tender. Remove chicken and keep warm. Add cream to pan liquid; stir and heat through. Spoon over chicken and serve with wild rice mix.