BRANDIED CHICKEN SALAD WITH POTATOES – PARSLEY – GARLIC – CAYENNE

–4 chicken tenderloins or breast strips

–2 potatoes (medium)

–parsley (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–salt and pepper

–extra virgin olive oil

–brandy (buy a small, inexpensive bottle)

–olive oil

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.

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