–4 chicken tenderloins or breast strips
–red wine (cooking wine is fine)
–onion (1, small)
–Sriracha sauce (bottled)
1 – Slice an onion and place in a covered baking dish. Season with salt, pepper, and olive oil. Add a little red wine. Microwave on high for 3 minutes.
2 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour a small amount of plain breadcrumbs into the bag. Shake well. Place the breaded chicken on top of the onion. In a small bowl, stir well the following: 3 tablespoons of Dejon mustard, 3 tablespoons of brown sugar, 2 tablespoons of Sriracha sauce, 3 tablespoons of red wine. Season with salt, pepper, garlic salt, and a very small amount of cayenne pepper. After stirring, pour this sauce over the chicken. Microwave on high for 5 minutes.
3 – Serve the dinner hot. I served potatoes and tomato pie with this entrée.
–chicken adapted from allrecipes.com.