CHICKEN TENDERS WITH CHOPPED PEAR IN RED WINE – CURRANT JELLY SAUCE / QUINOA WITH BROTH

–4 chicken tenderloins or breast strips

–pear (fresh, medium)

–red wine (cooking wine is fine)

–red currant jelly

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in covered baking dish.  Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the jelly/wine to the flour, stirring briskly.  Then pour the sauce over the chicken.   Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken.  Spoon sauce over the pear.  Microwave on high for 7 minutes.

3 – Serve the chicken hot with pears and sauce atop the quinoa.  I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).

–recipes original.

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An Encore Holiday Dinner for 2:  THYME CORNISH HEN WITH FAUX BACON IN RED WINE – CURRANT JELLY SAUCE / DRESSING WITH MUSHROOMS – ONION – PARSLEY IN BROTH

Note:  It will take 3 days to thaw a frozen Cornish hen in the refrigerator.

–1 Cornish hen (game hen)

–thyme (bottled)

–Bac’n pieces (soy bacon)

–red wine (cooking wine is fine)

–red currant jelly (bottled)

–chicken broth (non-fat, low sodium)

–breadcrumbs (I used Pepperidge Farm herbed)

–parsley (fresh)

–onion (one-half, sliced)

–mushrooms (sliced, baby bellas)

1 – While still encased in plastic, cut through the Cornish hen lengthwise, just to one side of the backbone.  Place in a large, covered baking dish with a very little chicken broth.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes; then turn the hen over, and microwave for 7 minutes more.

2 – Place 2 tablespoons of red currant jelly in a microwaveable cup.  Add one-fourth cup of red wine.  Microwave on high for 1 minute.  Pour over the cooked Cornish hen.  Then sprinkle the hen with Bac’n pieces.

3 – Place one-half sliced onion, chopped parsley, and sliced baby bells mushrooms (1 handful) in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then add a generous amount of breadcrumbs and more chicken broth.  Stir well.  Season with olive oil.  Microwave for 1 minute more.

4 – Serve one-half Cornish hen to each person, with sauce spooned over the hen and the dressing.  I also served baked potatoes with plain yogurt and broccoli (for recipes, use the search box in this blog).

–Cornish hen adapted from astray recipes.com; dressing adapted from To the Taste of a King.