–6 chicken tenderloins or breast strips
–mushrooms (baby bellas, 5 or 6, chopped)
–green onions (2 stalks, chopped)
–Bac’n pieces (soy bacon, 2 tablespoons)
–tomato (fresh, medium, chopped)
–Parmesan cheese (shredded, one-quarter cup)
–chicken broth (one-eighth cup, non-fat, low sodium)
–milk (almond or dairy, not soy, three-fourths cup)
–flour (1 tablespoon)
–salt and pepper
–Louisiana hot sauce (1 teaspoon)
1 – Place the milk in a microwaveable cup. Microwave on high for 1 and one-half minutes. Place the flour in a separate cup. When the milk has heated, slowly add the milk, stirring vigorously. Then place the sauce in a covered baking dish. Add Louisiana hot sauce; stir. Microwave on high for 3 minutes. When heated, stir well. Keep covered to preserve warmth.
2 – Place the chicken in a covered baking dish with the chicken broth. Season with salt and pepper. Top with mushrooms and green onions. Finish with a few drops of olive oil. Microwave on high for 8 minutes. Add the sauce atop the chicken.
3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken. Cover to heat. Keep covered until time for dinner.
4 – Serve the chicken and sauce hot.
–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).