1/2 cup olive oil
1/2 cup white wine
1 onion, chopped
2 carrots, cut into 1 inch cubes
1 lemon, sliced into rings
1 (16 ounce) can mushrooms, with liquid
1 (10 ounce) can mushrooms
1 teaspoon ground black pepper
8 slices English muffin, split (optional)
8 quality English muffin liners
5 lemon slices
3 tablespoons butter
In a large nonstick skillet, heat olive oil over medium heat. Saute onions and carrots in olive oil for about a minute, stirring frequently. Stir in lemon slices and mushrooms, still in liquid. Cook over medium heat, stirring occasionally, until vegetables are tender.
Meanwhile, heat salt and pepper in a large saucepan or Dutch oven. Place chicken along side vegetables. Cook 15 minutes in the pan.
Stir in mushrooms, mushrooms, pepper, English muffin slices and lemon slice. Stir together the butter and lettuce dressing. Adjust salt/pepper to taste. Serve warm, or cool and store as intended.