–4 chicken tenderloins or breast strips
–pear (fresh, medium)
–red wine (cooking wine is fine)
–red currant jelly
–salt and pepper
–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).