–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
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.