Lots of veggies make this recipe!
–6 organic chicken tenderloins
–breadcrumbs (boxed, plain, one-third cup)
–artichoke hearts (canned, 2, sliced)
–baby bella mushrooms (4 or 5, chopped, fresh)
–red onion (sliced, one-half, medium)
–marsala wine (one-quarter cup)
–chicken bone broth (3 tablespoons, packaged)
–salt and pepper
–extra virgin olive oil (organic if possible)
–parsley (fresh, 1 handful, chopped)
1 – Place the artichoke hearts, mushrooms, and red onion in the marsala wine and bone broth. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 4 minutes.
2 – Place the chicken tenderloins in a plastic bag. Season with salt, pepper, and extra virgin olive oil. Pour in the plain breadcrumbs. Shake well.
3 – Place the chicken amidst the veggies in the sauce. Sprinkle with parsley and a few drops of extra virgin olive oil.
4 – Serve the chicken, sauce, and vegetables hot.
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.