–4 chicken tenderloins or breast strips
–tarragon, parsley, rosemary (fresh if possible; other herbs can be substituted)
–salt and pepper
–chicken broth (non-fat, low sodium)
–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.