One my my favorite recipes. . . over 30 years a favorite. . .
–3 chicken tenderloins
–plain breadcrumbs (one-third cup, boxed)
–tarragon (2 teaspoons, dried, bottled)
–bay leaves (2, dried, bottled)
–minced garlic (1 tablespoon, bottled)
–parsley (dried, bottled, 1 tablespoon)
–button mushrooms (drained, bottled, 1 small can)
–sliced red onion (one-half)
–bone broth (one-eighth cup, packaged)
–white wine (one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place the onion in a covered baking dish. Add bone broth and white wine. Season with 1 teaspoon of tarragon, 2 bay leaves, minced garlic, salt, pepper, and extra virgin olive oil. Stir well. Microwave on high for 4 minutes.
2 – Place the chicken tenders in a plastic bag. Season with salt and pepper. Add extra virgin olive oil and coat the chicken. Pour in the breadcrumbs; shake well. When the sauce has finished heating, place the chicken in the baking dish. Pour drained mushrooms on top. Sprinkle 1 teaspoon of tarragon, and parsley, on top. Finish with a few drops of extra virgin olive oil.
3 – Microwave for 5 minutes on high. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken hot, atop, pasta, rice, or couscous.
–chicken adapted from The Microwave French Cookbook.