–4 chicken tenderloins or breast strips
–2 potatoes (medium)
–parsley (fresh if possible)
–cayenne pepper (optional)
–salt and pepper
–extra virgin olive oil
–brandy (buy a small, inexpensive bottle)
1 – Wash and scrub 2 new potatoes. Cut into bite-sized pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. Set aside.
2 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 and one-half minutes. When finished, cut into small pieces.
3 – Place the cooked potatoes and chicken in a mixing bowl. Season with a generous amount of parsley, garlic powder to taste, cayenne pepper (optional), one-fourth cup of brandy, and extra virgin olive oil. Stir gently.
4 – Serve the chicken salad warm. I also served bean soup and broccoli.
–chicken salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.