–4 chicken tenderloins or breast strips
–Dejon mustard (I used Grey Poupon)
–chicken broth (non-fat, low sodium)
–butter lettuce (half a package)
–pineapple (in chunks, one-third can)
–toasted walnuts (1 handful)
–ginger-sesame salad dressing (I used Paul Newman’s)
–cauliflower (1 head, broken apart
–onion (1, whole)
–salt and pepper
1 – Place chicken in a covered baking dish. Drench in lemon juice. Season with salt, pepper, and olive oil. In a microwaveable cup, place one-half cup of chicken broth, 3 tablespoons of white wine, and 2 tablespoons of Dejon mustard. Microwave on high for 1 minute and 20 seconds. Stir well. In a separate cup, place 1 tablespoon of flour. Slowly add the broth mixture to the flour, stirring briskly. Pour the sauce on top of the chicken. Season the chicken with parsley, garlic, and a little more olive oil. Set aside.
2 – Place one-half package of butter lettuce in a mixing bowl. Add one-third can of chunk pineapple and 1 handful of walnuts. Stir well. Just before serving, add ginger – sesame salad dressing to taste, and stir again.
3 – Wash and cut off the cauliflower in chunks. Place in a covered baking dish with 1 inch of chicken broth. Cut 1 onion into 8 pieces, and place atop the cauliflower. Season with thyme, salt, pepper, and olive oil. Microwave on high for 15 minutes.
4 – Microwave the chicken on high for 5 and one-half minutes.
5 – Serve the salad as a first course. Then serve the chicken hot, with the cauliflower and onion as a side.
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.