CREAMED CHICKEN & NOODLES WITH WHITE SAUCE SEASONED BY PAPRIKA – ITALIAN SALAD DRESSING – LEMON JUICE – MINCED GARLIC – POWDERED ONION

Note:  This is a tasty comfort chicken dish.

For 4:

–6 chicken tenderloins or breast strips

–flour

–milk (almond or dairy, not soy because it doesn’t microwave well)

–paprika

–Italian salad dressing

–lemon juice

–minced garlic (in a jar)

–powdered onion (bottled; or onion bits, bottled)

–salt and pepper

–olive oil

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.

 

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.