Boneless, skinless chicken breasts are the most boring meat ever on their own, but they provide the perfect blank canvas for a yummy sauce. This was from the Southern Living 20th anniversary cookbook. My mother has a gazillion of those books. I changed the measurements around a little.
Click here for recipe. I served this with boiled, quartered baby redskinned potatoes tossed with a little butter and grated pecorino romano cheese; and a hearty Italian bagged salad.