–4 chicken tenderloins or breast strips
–red wine (I use cooking Marsala)
–mushrooms (I use baby bellas, sliced and pre-packaged)
–dry breadcrumbs (plain, boxed)
–salt and pepper
–parsley (fresh if possible)
1 – Place sliced mushrooms in covered baking dish. Add one-third cup of red wine. Season with salt, pepper, and olive oil. Cook on high in the microwave for 3 minutes. Set aside.
2 – Place chicken in a plastic bag. Salt and pepper, and then coat with olive oil. Pour one-half cup of breadcrumbs in the bag. Shake well. Place chicken on top of the mushrooms in the baking dish. Spoon a little wine over the chicken. Then season with parsley, and a touch more olive oil. Cook for 5 minutes in the microwave on high. Serve hot.
3 – I served with white rice (placing chicken with sauce on top) and broccoli (previously described in this blog; use search box to get cooking instructions for the microwave).