–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
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.