ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

–chicken bone broth (low sodium, non-fat, packaged, one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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