| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Microwave, Poultry, Sent | 4 | Servings | |
INGREDIENTS
| 8 | oz | Mushroom; sliced |
| 1/4 | c | Green onion; chopped |
| 1 | tb | Butter Buds® |
| 2 | tb | Flour |
| 2 | tb | Dry sherry |
| 1/4 | c | Water |
| 1/2 | c | Non-fat yogurt |
| 1/2 | ts | Salt; optional |
| 1 | ds | Pepper |
| 1 | ts | Chicken bouillon granules |
| 4 | Chicken breast halves without skin; boned |
INSTRUCTIONS
Combine mushrooms and onions in 1 qt. casserole. Cover. Microwave at HIGH 3 ~ 4 1/2 min. or until mushrooms are tender. Drain well. Place butter in 4-cup measure. Microwave at HIGH 30 sec. to 1 1/2 min. or until melted. Blend in flour. Add sherry, water, yogurt, salt, pepper and bouillon. Stir in mushrooms and onions. Arrange chicken in 8 x 8 baking dish. Pour sauce over chicken. Cover with wax paper. Reduce power to 50% Microwave 14-20 min. or until sauce thickens and chicken is tender and no longer pink. Turn after 5 min. of cooking Recipe by: MW on a Diet Posted to MC-Recipe Digest by Vickie <[email protected]> on Mar 22, 1998
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