MUSHROOM CHICKEN WITH THYME – PARSLEY IN A RED WINE – CURRANT SAUCE / THYME POTATOES / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–thyme

–parsley

–red wine (cooking wine is fine)

–red currant jelly

–chicken broth (non-fat, low sodium)

–mushrooms (6 to 8, small, sliced)

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–broccoli (1 stalk)

–hot sauce (like Tabasco)

 

1 – Using a measuring cup, place a small amount of chicken broth and red wine, and 2 tablespoons of currant jelly to the 1/3 cup measure.  Pour into covered baking dish.  Add mushrooms to the baking dish.  Microwave on high for 5 minutes.  When finished, nestle chicken among the mushrooms.  Season with salt, pepper, thyme, parsley, and olive oil.  Set aside.

2 – Cut potatoes into 1-inch pieces.  Place in covered baking dish with 1 inch water.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Cut broccoli florets and stems from the stalk.  Break apart the broccoli.  Add to covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken on high for 6 minutes.

5 – Serve the dinner hot, with hot sauce for the broccoli.

–chicken adapted from the web; other recipes original.

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