–6 chicken tenderloins or breast strips
–tarragon (fresh if possible)
–carrot chips (fresh, 1 handful)
–green onions (fresh, 4 stalks, chopped)
–celery (fresh, 2 stalks, chopped)
–creamer (almond or soy for lactose-free; or dairy)
–milk (almond for lactose-free; or dairy; soy does not microwave well)
–flour (1 tablespoon)
–salt and pepper
1 – Place 1 handful of carrot chips in a covered baking dish. Add 4 stalks of green onions, chopped; and 2 stalks of celery, chopped. Season with salt, pepper, tarragon, and olive oil. Set aside.
2 – In a microwaveable cup, place one-half cup of almond milk (or dairy), one-fourth cup of almond or soy creamer (or dairy), and one-fourth cup of white wine. Microwave on high for 1 and one-half minutes. In a second cup, place 1 tablespoon of flour. When the milk/creamer/wine have heated, very slowly add to the flour, beating vigorously and constantly. Then pour the sauce over the carrots/green onions/celery. Stir. Microwave on high for 4 minutes.
3 – Place the chicken in the sauce with the vegetables. Season with salt, pepper, tarragon, and olive oil (a few drops only). Microwave on high for 8 and one-half minutes.
4 – Serve the chicken and sauce hot.
–chicken inspired by Julia Child’s The French Chef Cookbook.