Note: This is a way to upgrade a simple dish to something really spectacular!
–6 organic chicken tenderloins
–chicken bone broth (one-eighth cup)
–salt and pepper
–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.