ORGANIC CHICKEN TENDERS ROLLED IN PLAIN PANKO CRUMBS AND SERVED IN A SAUCE OF CREAM SHERRY – GREEN ONIONS – BABY BELLA MUSHROOMS – MINCED GARLIC

Note:  The cream sherry makes this recipe.  Use the real stuff!

For 4:

–6 chicken tenderloins

–panko crumbs (one-third cup, boxed)

–cream sherry (one-quarter cup)

–green onions (3 stalks, chopped, fresh)

–baby bella mushrooms (4 or 5, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic.  Season with salt, pepper, and olive oil.  Pour in the panko crumbs.  Shake well.  Set aside.

2 – Place the sherry and minced garlic in a covered baking dish.  Stir.  Microwave on high for 3 minutes.

3 – Place the chicken in the sherry sauce.  Top with green onions and mushrooms.  Finish with a few drops of extra virgin olive oil.

4 – Microwave on high for 7 minutes.  When finished, cut into a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–chicken and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN SAVANNAH WITH PASTA & MUSHROOMS TOPPED WITH CORNBREAD – PARMESAN DRESSING & SLIVERED ALMONDS AND IN A BROTH & SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–penne pasta (1 cup, dry)

–mushrooms (baby bellas, 5 or 6, sliced)

–cornbread dressing (packaged)

–Parmesan cheese (shredded)

–slivered almonds (one-half small package)

–chicken broth (non-fat, low sodium)

–cream sherry (optional)

flour

–soy creamer

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Keep covered to preserve warmth.

2 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

3 – In a small mixing bowl, combine one-third cup of cornbread dressing with a generous amount of Parmesan cheese.  Add olive oil and then stir well.  Set aside.

4 – Place one-third cup of chicken broth, one-fourth cup of cream sherry (optional), and one-eighth cup of soy creamer in a microwaveable cup.  Microwave for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot liquid, stirring briskly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

5 – Drain the pasta and place in the dish with the sauce.  Add the chicken.  Add 1 handful of sliced mushrooms.  Stir well.  Sprinkle the cornbread – Parmesan dressing on top.  Then finish with silvered almonds.

6 – Return to the microwave for 5 more minutes for heating well.

7 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (from the Kennedy administration).

MINT SALMON WITH TOMATO – GREEN ONION – RED BELL PEPPER IN CREANER & CREAM SHERRY SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–mint

–tomato (fresh, chopped, medium)

–green onions (4, fresh, chopped)

–red bell pepper (one-half, chopped)

–soy creamer

–cream sherry (use the real stuff)

–salt and pepper

–olive oil

1 – Place 1 medium chopped tomato, 4 chopped green onions, and one-half chopped red bell pepper in a covered baking dish with a little soy creamer, and 2 tablespoons of cream sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.  Then nestle the salmon amid the sauce, spooning some on top.  Season the salmon with salt, pepper, mint, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and sauce hot, atop jasmine rice, quinoa, or pasta (recipes, see the search box on this blog).

–salmon original.