–6 chicken tenderloins or breast strips
–mushrooms (5 or 6, sliced, baby bellas)
–brandy (buy a small, inexpensive bottle)
–sherry (cooking sherry is fine)
–creamer (almond or soy for lactose – free; or dairy)
–salt and pepper
1 – Slice 5 or 6 baby bella mushrooms, and place in a covered baking dish with a little brandy, sherry, and creamer. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
2 – Place the chicken amid the sauce, spooning some on top. Season the chicken with salt, pepper, and olive oil. Microwave for 8 minutes on high.
3 – Serve the chicken and sauce hot, atop white or brown rice (recipe, see the search box on this blog).
–chicken inspired from a pheasant recipe out of Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).