PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE

–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

–olive oil

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.

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One thought on “PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE

  1. Pingback: PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE — THE MEDITERRANEAN MICROWAVE – whatawonderfulwife.com

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