–6 chicken tenderloins or breast strips
–mushrooms (baby bellas, 4 or 5, chopped)
–green onions (3 stalks, chopped)
–sherry (cooking sherry is fine)
–creamer (almond or soy for lactose – free; or dairy)
–salt and pepper
1 – Pour a little sherry and a little creamer in a covered baking dish. Season lightly with olive oil. Stir. Microwave on high for 3 minutes. When finished, stir the sauce, and then place the chicken in the sauce. Season with salt and pepper. Chop 4 or 5 baby bella mushrooms, 3 stalks of green onions, and 1 handful of parsley, and sprinkle atop the chicken. Finish with a few drops of olive oil.
2 – Microwave on high for 3 minutes; then microwave on 50 percent power for 10 minutes. (Sauce will bubble up unless cooked on 50 percent power.)
3 – Serve the chicken and sauce hot, atop rice or quinoa if desired.
–chicken adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration)>