–6 chicken tenderloins
–lemon juice (bottled, 3 squirts)
–rosemary (bottled, 1 teaspoon)
–minced garlic (bottled, 1 tablespoon)
–salt and pepper
–extra virgin olive oil
–baby bella mushrooms (fresh, 3 or 4, chopped finely)
–parsley (fresh, 1 handful, chopped finely)
–crème sherry (one-third cup)
–minced onion (bottled, 1 tablespoon)
–minced garlic (1 tablespoon, bottled)
–bone broth (packaged, 3 tablespoons)
–flour (1 teaspoon)
–extra virgin olive oil (1 tablespoon)
1 – Place the chicken in a covered baking dish with broth. Sprinkle with lemon juice and rosemary. Season with salt, pepper, and olive oil. Microwave on high for 7 minutes. When finished, test a center piece for doneness. If not cooked, return to the microwave for 1 minute more.
2 – Place mushrooms, parsley, crème sherry, minced onion, minced garlic, bone broth, flour, and extra virgin olive oil in a small mixing bowl. Stir well. Microwave on high, in a small, covered baking dish, for 1 and one-half minutes.
3 – Serve the chicken hot, and spoon the sauce over the top, while still hot.
–chicken and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.