ORGANIC CHICKEN TENDERS WITH A WARM SIDE SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – MINCED DRIED ONION – FRESH PARSLEY – FLOUR – MARSALA WINE

Note:  This is a way to upgrade a simple dish to something really spectacular!

For 4:

–6 organic chicken tenderloins

–chicken bone broth (one-eighth cup)

–salt and pepper

–olive oil

Sauce:

–4 or 5 baby bella mushrooms (fresh, sliced fine)

–minced garlic (bottled, 1 tablespoon)

–minced onion (bottled, dried, 1 tablespoon)

–fresh parsley (1 handful, chopped very fine)

–flour (1 teaspoon)

–marsala wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the bone broth.  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 – While the chicken is cooking, place mushrooms, garlic, onion, parsley, flour, and wine in a small mixing bowl.  Stir well.  If wine has been in the refrigerator, you may want to heat the sauce for 30 seconds in the microwave on high.

3 – Serve the chicken hot; place the sauce as a side on the table, to be spooned over the chicken before dining.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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