CHICKEN TENDERS WITH CHOPPED PEAR IN RED WINE – CURRANT JELLY SAUCE / QUINOA WITH BROTH

–4 chicken tenderloins or breast strips

–pear (fresh, medium)

–red wine (cooking wine is fine)

–red currant jelly

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in covered baking dish.  Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the jelly/wine to the flour, stirring briskly.  Then pour the sauce over the chicken.   Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken.  Spoon sauce over the pear.  Microwave on high for 7 minutes.

3 – Serve the chicken hot with pears and sauce atop the quinoa.  I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).

–recipes original.

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