CHICKEN PESTO WITH MINT – ROSEMARY – SLICED ONION – MUSHROOMS – MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–pesto (3 tablespoons, bottled)

–mint, rosemary (1 teaspoon each)

–onion (one-half, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the onion, mushrooms, pesto, and minced garlic in the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce. Season with salt, pepper, mint, rosemary, and olive oil. 

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

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