HERBED CHICKEN AND POTATOES / BROCCOLI

–4 chicken tenderloins or breast strips

–chives

–tarragon, parsley, rosemary (fresh if possible; other herbs can be substituted)

–salt and pepper

–white wine

–chicken broth (non-fat, low sodium)

–olive oil

–2 potatoes (red, medium)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

 

1 – Scrub the potatoes thoroughly and then cut into 1-inch chunks.  Place in one layer in a wide-mouthed, large, baking dish (do not cover).  Fill with 1 inch of liquid, one-half chicken broth, one-half white wine.  Season with salt, pepper, herbs, and olive oil.  Cook, uncovered, for 15 minutes in the microwave on high. 

2 – Place the chicken in a covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, herbs, and olive oil.  Set aside.

3 – Cut the broccoli stalk off, leaving the florets and some stem.  Cut into large pieces and place in covered baking dish.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken for 5 minutes in the microwave on high.  Put hot sauce on the table for a dip for the broccoli.

5 – Serve the dinner hot.

–adapted from Real Simple Meals Made Easy.

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