–6 chicken tenderloins (or breast strips)
–mushrooms (4 or 5 baby bellas, sliced)
–carrot chips (packaged, 1 handful)
–brandy (buy a small, inexpensive bottle)
–creamer (almond or soy for lactose-free; or dairy whipping cream)
–green onions (2 stalks, finely chopped)
–salt and pepper
1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish. Add 1 handful of ready-prepared carrot chips (or 2 peeled carrots, sliced). Add 3 or 4 tablespoons of brandy, one-fourth cup of apple juice, and one-fourth cup of almond or soy creamer (or dairy). Season with salt, pepper, and olive oil. Stir well. Microwave on high for 4 minutes.
2 – Place the chicken tenderloins in the sauce. Season with salt, pepper, and olive oil. Slice 2 stalks of green onions and sprinkle on top of the chicken. Finish with a few drops of olive oil, if desired.
3 – Microwave on high for 4 minutes; then microwave for 8 minutes on 50 percent power. Check during cooking to be sure that dish is not bubbling up; if so, take remaining time and double it, then use 50 percent power for the remainder of the cooking.
4 – For testing, cut apart one of the chicken tenderloins from the center of the dish. If not cooked, replace in the microwave for 2 minutes more on high.
5 – Serve the chicken, vegetables, and sauce hot, atop couscous (my choice), white or brown rice, quinoa, or pasta (recipes, see the search box on this blog).
–chicken adapted from Rene Verdon, White House chef during the Kennedy administration in the sixties, from The White House Chef Cookbook.