It’s going back quite a way, but if you know anything of Jackie, you know she would not have employed a French chef unless he was exceptional, and Rene Verdon is exceptional. . .
–chicken tenderloins (3)
–curry powder (1 teaspoon)
–roasted red bell pepper (from a jar ready-prepared, 3 tablespoons, drained)
–mushrooms (2 or 3, sliced)
–Parmesan cheese (shredded, one-quarter cup)
–Tabasco sauce (or Texas Pete; one-half teaspoon, or to taste)
–asparagus (6 to 8 stalks, from frozen)
–white wine (one-third cup)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place the curry powder, red bell pepper, asparagus, white wine, salt and pepper, hot sauce, and olive oil, in the bottom of a large, covered baking dish. Stir gently. Microwave on high for 4 minutes.
2 – Place the chicken tenders atop the asparagus, season with salt and pepper, then add mushrooms and Parmesan cheese. Microwave on high for 4 and one-half minutes.
3 – Serve the chicken and veggies hot.
–adapted from White House Chef Cookbook, featuring Rene Verdon, head chef at the White House during the Kennedy Administration.