–4 chicken tenderloins or breast strips
–1 cup of purple grapes, seedless (halve the grapes)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Place the chicken in a plastic bag. Season with salt, pepper, tarragon, and olive oil. Mix well. Set aside.
2 – Halve 1 cup of purple grapes. Place in a covered baking dish.
3 – Place one-third cup of chicken broth in a Pyrex measuring cup. Add one-third cup of white wine. Microwave on high for 1 minute. Place 1 generous tablespoon of flour in a second cup. When broth-wine sauce has heated, slowly add to the flour, stirring briskly. Pour atop the purple grapes. Season with salt, pepper, tarragon, and olive oil. Microwave on high for 3 minutes. Then stir well.
4 – Nestle the chicken amid the sauce with the grapes. Microwave on high for 5 and one-half minutes.
5 – Serve the chicken and grapes hot, atop jasmine rice (recipe, see the search box on this blog)
–chicken adapted from The Microwave French Cookbook.