–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

–olive oil

–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).

–recipe original.


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