CHICKEN TENDERS MARJORAM TOPPED BY LEMON CIRCLES WITH SAUCE OF HONEY DIJON – MINCED GARLIC – CHICKEN BONE BROTH SERVED WITH WHITE BEANS

The pleasure of combining tart (lemon) and sweet (honey) makes this a welcome entrée for a dinner table. . .

For 2:

–3 chicken tenderloins

–lemon circles (1 cold lemon sliced into 4 pieces, very carefully)

–honey Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–marjoram (1 teaspoon)

–chicken bone broth (4 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

–white beans in the slow cooker after soaking all night, with one-half package white beans (great Northern or navy is good), chicken bone broth to cover, 1 tablespoon minced garlic, one-quarter cup chopped onions, 1 teaspoon tarragon, 2 tablespoons soy bacon, and salt, pepper, extra virgin olive oil to taste.  Cook on low for 5 hours and 15 minutes.

1 – Place the chicken tenderloins in a covered baking dish.  In a mixing bowl, place Dijon, marjoram, garlic, salt, pepper, olive oil, and chicken bone broth, and stir briskly. Pour over the chicken.  Then with a very sharp knife and a cold lemon, slice 4 circles of lemon.  Then place lemon atop the chicken.

2 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into the center piece to test doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and white beans hot.

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

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