CHICKEN WITH LEMON BALM

4 boneless, skinless chicken breast halves
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 Tbsp. Worcestershire sauce
Juice of 2 lemons
1 Tbsp. olive oil
1 Tbsp. butter

Marinate the chicken breasts in the lemon juice for 1-2 hours, set aside. Heat the butter, or margarine, and oil in a large skillet. Sauté the mushrooms and red onion just until tender, then set aside. Add the chicken and lemon juice to the pan, cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm. And the wine, mustard and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens. Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over a hot bed of rice.

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