If you can, use the specific herbs named because they worked together very, very well. . .worthy of a company dinner if microwave times are doubled for each doubling of food. . . .
–3 chicken tenderloins (room temperature)
–basil, coriander, mint, herbs de provence (one-half teaspoon each)
–salt and pepper to taste
–crispy Panko breadcrumbs (a light sprinkle over chicken)
–chicken bone broth (one-eighth cup)
–table red wine (one-eighth cup; use the real stuff)
–specialty Parmesan – basil olive oil to taste
1 – Place the chicken bone broth and red wine in a covered baking dish. Microwave on high for 1 minute.
2 – Place the chicken in the sauce. Sprinkle basil, coriander, mint, herbs de provence, salt, pepper, on top. Then add a light sprinkle of crispy Panko breadcrumbs.
3 – Finish with a few drops of specialty Parmesan – basil olive oil.
4 – Microwave on high for 4 minutes and 20 seconds.
5 – Serve the chicken hot, with the sauce spooned over it.
–recipe inspired by The Best of French Cooking.