THYME – GARLIC CHICKEN WITH MUSHROOMS & ONION IN WHITE WINE SAUCE / WHIPPED SWEET POTATOES WITH MARSHMALLOWS / TARRAGON GREEN PEAS WITH MUSHROOMS & ONION / SPOONBREAD WITH GREEN ONIONS & BROTH     

Note:  This is a holiday dinner for two people.

 

–4 chicken tenderloins or breast strips

–thyme

–garlic powder

–bay leaf (1)

–baby bella mushrooms (divided, half each, 8)

–onion (one-half, medium)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–sweet potatoes (fresh, 3 medium or 2 large)

–marshmallows (6 or 8 large)

–milk (dairy, soy, or almond)

–green peas (frozen)

–tarragon

–cornbread stuffing (boxed)

–green onions (divided, 2 bunches)

 

1 – Cut the mushrooms (4) in one-half pieces.  Chop one-half onion.  Place mushrooms and onion in a covered baking dish.  Just cover with chicken broth and a very small portion of white wine.  Season with thyme, bay leaf, garlic powder, salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Set aside.

2 – Scrub the sweet potatoes thoroughly.  Using a fork, pierce the skins all over.  Place on paper towels in the microwave.  Cook on high for 7 minutes; turn over the potatoes, and cook on high for 8 minutes.  Place on large plates.  Cut the potatoes lengthwise, and then slice through the meat of the potatoes several times, sideways.  Using 2 spoons, transfer to a food processor.  Add 2 inches of milk.  Gently pulse at first, and then pulse thoroughly.  Spoon the potatoes into a covered baking dish.  Set aside.

3 – Place one-half package of green peas in a covered baking dish.  Add one bunch of green onions, chopped, and 4 mushrooms, chopped.  Stir well.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 and one-half minutes.

4 – Fill 2 individual, microwaveable bowls with to one-half with stuffing.  Chop 1 bunch of green onions, and place one-half of the bunch on top of the stuffing.  Fill with stuffing, and the remainder of the green onions.  Add chicken broth and a drop of olive oil.  Set aside.

5 – Warm the potatoes in the microwave on high for 3 minutes.  Add the marshmallows on top, spread out, and then microwave for 1 minute.  When finished, keep covered to preserve warmth.

6 – Heat the stuffing for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

 

7 – Cook the chicken on high in the microwave for 5 minutes.

8 – Serve the dinner hot.

–chicken adapted from 60 Minute Gourmet, Pierre Franey, chef; other recipes original.

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