Note; This is a spicy and tart dish. For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.
–6 chicken tenderloins or breast strips
–tomato (fresh, medium, chopped)
–mushrooms (3 or 4 small, baby bellas, quartered(
–basil (dried, bottled, 1 teaspoon)
–rosemary (dried, bottled, 2 teaspoons)
–garlic (minced, bottled, 1 tablespoon)
–cayenne pepper (bottled, one-quarter teaspoon)
–white wine (one-quarter cup)
1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine. Microwave on high for 3 minutes.
2 – Nestle the chicken in the sauce. Season with salt, pepper, basil, rosemary, and cayenne pepper. Finish with a few drops of olive oil. Microwave on high for 8 minutes. Check a center piece to be sure that it is done. If not cooked, replace in the microwave for 1 minute more.
3 – Serve the chicken and sauce hot.
–chicken inspired by Edward Giobbi’s Italian Family Dining.