CHICKEN ROSEMARY – TARRAGON WITH POTATOES – ONION – CELERY – MINCED GARLIC IN WHITE WINE SAUCE WITH A SIDE OF RED BELL PEPPER SLICES & FRESH TOMATO SEASONED WITH ROSEMARY & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–rosemary, tarragon (dried, 1 teaspoon each, divided)

–potatoes (4 small, cut into bite-sized pieces)

–onion (1 small, cut in large chunks)

–celery (fresh, 2 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–red bell pepper (sliced, 1, fresh)

–tomato (fresh, quartered)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and minced garlic in a large, covered baking dish.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Add the wine.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place the red bell pepper and the tomato in a covered baking dish.  Add one-eighth cup of water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken amid the vegetables.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the red pepper and tomato as a side.

–menu designed by Edward Giobbi’s Pleasures of the Good Earth.

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