MUSHROOM CHICKEN ROLLED IN BREADCRUMBS WITH THYME – MINCED GARLIC – BAY LEAVES IN RED WINE – BRANDY SAUCE

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 baby bellas, sliced)

–breadcrumbs (plain, boxed)

–thyme

–garlic (minced, in a jar)

–bay leaves (2)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish with a little red wine and a very little amount of brandy.  Season with thyme, 2 bay leaves, salt, pepper, minced garlic, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and thyme.  Pour plain breadcrumbs in the bag.  Shake well.  Nestle the chicken amid the mushrooms in the red wine – brandy sauce.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and mushrooms hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

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