Note: This is a tasty comfort chicken dish.
–6 chicken tenderloins or breast strips
–milk (almond or dairy, not soy because it doesn’t microwave well)
–Italian salad dressing
–minced garlic (in a jar)
–powdered onion (bottled; or onion bits, bottled)
–salt and pepper
1 – Microwave 1 cup of almond or dairy milk for one and one-half minutes on high. In a second cup, place 1 tablespoon of flour. When the milk has heated, slowly add the milk to the flour, stirring briskly. Then season with paprika, onion powder (or onion bits), 3 tablespoons of Italian salad dressing, 1 or 2 squirts of lemon juice, 1 tablespoon of minced garlic, and a couple of drops of olive oil. Stir. Place this sauce in a covered baking dish. Microwave on high for 3 minutes. When heated, stir well.
2 – Place the chicken in the sauce, spooning some sauce over the chicken. Microwave on high for 8 minutes. When finished, cut into one of the tenderloins that is the center of the dish to be sure that the chicken has cooked. If not, replace in the microwave for 2 more minutes of cooking on high.
3 – Serve the chicken and sauce hot, atop pasta. (Microwave pasta in water and salt for 6 minutes; then 8 minutes on 50 percent power. When finished, keep covered to preserve warmth.)
–chicken adapted from Rene Verdon’s The White House Chef Cookbook.