–4 chicken tenderloins or breast strips
–potato (1, medium, skin on)
–mushrooms (baby bellas, 3 or 4)
–carrots (shredded, 2 handfuls)
–white wine (use the good stuff)
–parsley (fresh if possible)
–salt and pepper
1 – Wash and then cut 1 medium potato into 1 – inch pieces. Place in a large, covered baking dish with white wine just to cover the potatoes. Season with salt, pepper, olive oil, and parsley. Microwave for 5 minutes on high.
2 – Wash and slice 3 or 4 baby bella mushrooms. When potatoes have cooked for the 5 minutes, place the potatoes and the mushrooms around the edge of the cooking dish. Place the chicken in the middle. Season with salt, pepper, and olive oil. Place 2 handfuls of shredded carrots on top. Season with parsley. Microwave on high for 7 minutes.
3 – Serve the chicken and vegetables hot. I also served a salad with goddess dressing and zipper peas (recipes, see the search box on this blog).
–recipe adapted from Southern Living magazine from several decades ago.