1 whole boneless chicken breast, split
Poultry seasoning
2 tablespoons butter, margarine or olive oil
1/2 cup each matchstick cut carrots and zucchini
1/2 cup sliced mushrooms
2 English muffins, split and toasted
Sauce:
1 cup prepared thin white sauce
2 tablespoons any white wine, if desired
1 to 2 teaspoons Dijon style mustard
1/4 teaspoon each dried rosemary and tarragon
Salt and pepper
Preparation Instructions:
Sprinkle poultry seasoning on all sides of chicken. Over medium heat in pan, cook chicken in butter on all sides until done. Remove chicken, keep warm. Stir in carrots, zucchini and mushrooms. Stir fry until crisp tender, about 1 minute.
Stir in white sauce, wine, mustard, rosemary and tarragon. Heat through. Season to taste with salt and pepper. Diagonally slice one chicken breast. Arrange chicken over two English muffin halves. Top with 1 cup sauce. Makes 2 servings.