–6 chicken tenderloins or breast strips
–rosemary (bottled, 1 tablespoon)
–minced garlic (bottled, 1 tablespoon)
–parsley (1 handful, chopped)
–onion (one-half, medium, sliced)
–mushrooms (baby bellas, 4 or 5, chopped)
–zucchini (one-half, small, sliced)
–potato (red, small, chopped into bite-sized pieces, skin on)
–celery (one-half stalk, chopped)
–tomato (fresh, one-half, medium, chopped)
–salt and pepper
–white wine (one-quarter cup)
1 – Place the bite-sized potato in a covered baking dish with the white wine. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
2 – Add the other vegetables (onion, mushrooms, celery, tomato, zucchini) to the dish with the potato. Season with salt, pepper, minced garlic, rosemary, and a drop or two of olive oil. Stir well. Microwave on high for 3 minutes.
3 – Nestle the chicken amid the vegetables. Season with salt, pepper, and olive oil. Place parsley on top.
4 – Microwave the chicken and vegetables for 8 minutes. When finished, check an inside piece of chicken to be sure that it is done. If not, replace in the microwave on high for 1 minute more.
5 – Serve the chicken tenders and vegetables hot.
–chicken and vegetables inspired by Edward Giobbi’s Pleasures of the Good Earth.