–4 chicken tenderloins or breast strips
–tarragon, thyme, parsley (fresh if possible)
–white wine (cooking wine is fine)
–onion (1 medium)
–fine plain breadcrumbs (boxed)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Pour 1 cup of noodles in uncovered baking dish. Add water to cover the noodles, and then season with salt (one-half teaspoon). Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes. Cover when finished to preserve warmth. Do not drain yet.
2 – Slice 1 onion, and place in bottom of covered baking dish. Add one-fourth cup of white wine and one-fourth cup of chicken broth. Season with tarragon (generously) and a small amount of thyme and parsley. Place 1 bay leaf in the liquid. Then add salt, pepper, and olive oil. Cook on high in the microwave for 3 minutes. Set aside.
3 – Place the chicken in a plastic bag. Season with tarragon, parsley, thyme, salt, pepper, and olive oil. Add one-third cup of breadcrumbs. Shake well. Add to chicken broth, wine, and onion. Season a little more with olive oil. Cook on high in the microwave for 5 minutes.
4 – Drain noodles. Add a little olive oil.
5 – Serve the chicken tarragon on top of the noodles, hot.
–adapted from the White House Chef Cookbook.