A comfort dish, creamy, delicious. . .good but healthy in this version. . .
–3 chicken tenderloins (organic)
–chopped red onions (one – third cup)
–milk (nonfat, one-half cup)
–white wine (one-half cup)
–salt and pepper
–extra virgin olive oil
1 – Place 2 tablespoons of milk in a glass measuring cup. Microwave for 30 seconds. Add 1 teaspoon of flour to the milk, beating rapidly until dissolved. Add more milk to the one-half cup level. Then add white wine to the 1 cup level. Season with a few drops of extra virgin olive oil, and then, to taste, salt and pepper.
2 – Place in a covered baking dish. Add chopped onions. Microwave on high for 3 minutes. Place the chicken tenders atop the sauce. Season with salt and pepper. Sprinkle chopped parsley on top.
3 – Microwave for 4 and one-half minutes. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken tenders and sauce hot, atop pasta (microwave the pasta, salted and uncovered, in water 1 inch above the pasta for 6 minutes; then microwave on 50 percent power for 8 minutes).
–inspired by Arnaud’s in New Orleans, from the cookbook, To a King’s Taste, compiled by the Colonial Dames of Louisiana.