–6 chicken tenderloins or breast strips
–potatoes (2, medium, cut into 1-inch pieces)
–Vidalia onion (medium, 1, sliced)
–rosemary (1 teaspoon, bottled)
–bay leaves (2, bottled)
–minced garlic (1 tablespoon, bottled
–white wine (one-quarter cup)
–chicken broth (low sodium, non-fat, packaged, one-quarter cup)
–salt and pepper
1 – Place the potatoes and onion in a large baking dish. Add the white wine and chicken broth. Season with rosemary, bay leaves, minced garlic, and olive oil. Gently stir the vegetables. Microwave on high for 6 minutes.
2 – Place the chicken atop the vegetables. Season with salt, pepper, rosemary, and olive oil. Microwave on high for 8 minutes.
3 – Serve the chicken and vegetables hot.
–chicken adapted from Edward Giobbi’s Italian Family Cooking.