–6 chicken tenders
–garlic – herb breadcrumbs (one-third cup)
–baby bella mushrooms (5 or 6, chopped in large pieces)
–thyme (dried, 1 teaspoon)
–minced garlic (1 tablespoon, bottled)
–bay leaves (3, dried)
–marsala wine (one-fourth cup, cooking wine is fine)
–brandy (4 tablespoons; buy a small, inexpensive bottle)
–salt and pepper
1 – Place the chicken tenders in a plastic bag. Season with salt, pepper, and olive oil. Pour in the breadcrumbs and shake well.
2- Place the breaded chicken in a covered baking dish. Season with thyme and minced garlic. Add marsala wine and brandy. Place the bay leaves in the sauce. Top with chopped mushrooms. Finish with a couple of drops of olive oil.
3 – Microwave on high for 7 minutes. When finished, check a center piece for doneness. If not cooked, microwave for 1 minute more.
4 – Serve the chicken and sauce hot.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.