This microwaved version is easily assembled and quickly cooked. . .all ready for the table in less than 25 minutes. . .
TO COOK RICE (15 minutes):
1 – Place 1 cup dry rice and 1 and three-fourths cup water in a covered baking dish. (No salt needed.)
2 – Microwave on high 5 minutes; then microwave on 50 percent power for 10 minutes.
3 – When finished, keep covered to preserve warmth.
While rice is cooking, assemble the ingredients for the sauce in the order given below:
–red wine (use the real stuff; one-quarter cup)
–chicken bone broth (one-quarter cup)
–sliced carrots (one-third can, drained)
–chopped onions (one-quarter cup)
–button mushrooms (6 to 8, drained from the jar)
–marjoram (one-half teaspoon)
–thyme (one-half teaspoon)
–minced garlic (1 tablespoon)
–faux bacon (soy bacon; I used Bac’n pieces; 2 tablespoons)
–butter or healthy margarine (1 tablespoon; I used Smart Balance margarine)
–salt and pepper to taste
–extra virgin olive oil to taste
4 – Place ingredients for the sauce in a large, covered baking dish in the order given. Stir gently but well.
MICROWAVE SAUCE ON HIGH (5 minutes)
5 – While sauce is being heated, prepare 3 chicken tenderloins salted, peppered, and coated in garlic – herb breadcrumbs with olive oil (room temperature; shake in a plastic bag)
6 – Place the chicken in the sauce. Sprinkle 1 tablespoon dried parsley on top.
MICROWAVE CHICKEN IN SAUCE ON HIGH (4 minutes, 20 seconds on high)
7 – When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.
8 – Serve the chicken and sauce hot, atop rice.
–recipe adapted from Joy of Cooking.