–4 chicken tenderloins or breast strips
–green onions (2 stalks)
–mushrooms (baby bellas, 6 to 8)
–tarragon (fresh if possible)
–white wine (cooking wine is fine)
–brandy (buy a small, inexpensive bottle)
–asparagus (fresh, 10 stalks)
–lemon zest (lemon peel, bottled)
–salt and pepper
–butter lettuce (one-half package)
–miniature carrots (about a dozen)
–tomato (1, medium, fresh)
–yellow squash (2, small)
–sesame – ginger dressing (I used Paul Newman’s)
1 – Wash and quarter the mushrooms. Place in a covered baking dish with a little white wine and a little brandy. Season with salt, pepper, tarragon, garlic powder, and olive oil. Microwave on high for 3 minutes. Nestle the chicken amid the mushrooms. Season with salt, pepper, Bac’n pieces, tarragon, garlic powder, and olive oil. Cut the green onion stalks into one-half inch pieces. Sprinkle atop the chicken and mushrooms. Set aside.
2 – Place the asparagus in a covered baking dish with a little water. Season with salt, pepper, lemon zest, and olive oil. Microwave on high for 4 minutes.
3 – Place one-half package of butter lettuce in a mixing bowl. Slice the miniature carrots into one-fourth inch pieces. Chop the tomato, and then season with salt and pepper. Peel and slice the squash into small pieces. Place all vegetables in bowl with the lettuce. Season with salt and pepper. Add sesame – ginger dressing to taste. Stir well.
4 – Microwave the chicken for 5 and one-half minutes on high.
5 – Serve the salad as a first course. Then serve the chicken hot, with the asparagus as a side.
–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.