This entree doesn’t have particular seasonings–just parsley and garlic–a true comfort dish in the old-fashioned way. . .for people who haven’t forgotten meat and potatoes. . .
–3 chicken tenderloins (room temperature)
–parsley (1 large handful, chopped)
–baby Dutch potatoes (8 to 10, quartered)
–red onion (2 wide slices, broken apart)
–minced garlic (1 tablespoon)
–extra virgin olive oil to taste
–salt and pepper to taste
–chicken broth (one-quarter cup)
1 – Place the quartered potatoes in the bottom of a large baking dish. Cut the onion, and separate the 2 slices, placing amid the potatoes. Season with salt, pepper, minced garlic, parsley, and extra virgin olive oil. Add the chicken broth.
2 – Microwave the potatoes and onion on high for 10 minutes.
3 – Place the chicken on top in the dish. Season with salt, pepper, extra virgin olive oil, and parsley. Microwave on high for 4 minutes and 30 seconds.
4 – Serve the entree hot.
–recipe inspired by C. Mabry, chef.