–4 chicken tenderloins or breast strips
–red wine (cooking wine is fine)
–red currant jelly
–chicken broth (non-fat, low sodium)
–mushrooms (6 to 8, small, sliced)
–salt and pepper
–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.