CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–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

–olive oil

–noodles (pasta)

 

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.

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