CREAMED CHICKEN WITH PARSLEY – ONION – GARLIC / WHITE RICE

–4 chicken tenderloins or breast strips

–parsley

–yogurt

–mayonnaise

–Worcestershire sauce

–onion (one-half, medium)

–garlic powder

–white rice (boxed, instant)

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Place the chicken on top of the onion.  Season with salt, pepper, garlic powder, and olive oil.  Add diced parsley over the top of the chicken.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and olive oil.  Microwave on high for 2 minutes.  Let sit, covered, for at least 5 minutes.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small baking bowl.  Season with salt, pepper, garlic powder, and 1 teaspoon of Worcestershire sauce.  Stir well.

4 – Microwave the chicken on high for 5 minutes.

5 – Microwave the yogurt and mayonnaise for 45 seconds on high.  When finished, spoon the sauce on top of the chicken.

6 – Serve the chicken, hot, on top of the rice.

–chicken adapted from a recipe of a friend in Shakopee, Minnesota, culled from Betty Crocker, 1964; white rice original.

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