–6 chicken tenderloins or breast strips
–baby bella mushrooms (5 or 6, chopped)
–turkey (sliced luncheon meat; 2 slices, chopped)
–bay leaves (dried, 2)
–minced garlic (in a jar, 1 tablespoon)
–chicken broth (non-fat, low sodium, one-eighth cup)
–marinara sauce (spaghetti sauce, 1 tablespoon)
–white wine (2 tablespoons)
–salt and pepper
1 – Place the chicken broth, marinara sauce, and white wine in a covered baking dish. Add the minced garlic. Stir well. Microwave on high for 2 minutes.
2 – Place the chicken in the sauce. Season with salt and pepper. Place bay leaves in the sauce around the chicken. Place mushrooms and turkey atop the chicken. Finish with a few drops of olive oil.
3 – Microwave the chicken for 8 and one-half minutes on high.
4 – Serve the chicken hot, with sauce.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.