–6 chicken tenderloins or breast strips
–marsala wine (or any good red wine; one-quarter cup)
–thyme (1 tablespoon, bottled)
–rosemary (1 tablespoon, bottled)
–baby bella mushrooms (5 or 6, medium size, quartered, fresh)
–salt and pepper
1 – Place the marsala or other red wine in a covered baking dish. Add the mushrooms. Season with salt, pepper, thyme, rosemary, and olive oil. Microwave on high for 3 minutes.
2 – Place the chicken in the sauce. Add a bit more salt, pepper, thyme, rosemary, and olive oil.
3 – Microwave on high for 6 minutes. When finished, test a center piece for doneness. If not cooked, replace in the microwave for 1 minute more.
4 – Serve the chicken marsala hot. The entrée goes well with rice or pasta (see the search box on this blog for instructions).
–adapted from Edward Giobbi’s Italian Family Cooking.