Sherried Chicken Breasts
|Fresh mushrooms||1⁄2 Pound, sliced|
|Whipping cream||1 Cup (16 tbs)|
Combine mushrooms and butter in a 1 1/2 quart bowl.
Microwave 1 to 2 minutes on high, or until butter melts and mushrooms soften.
Stir in flour, cream and sherry, mixing until smooth.
Microwave on low 5 to 6 minutes, or until mixture boils, stirring once.
Arrange chicken breast, skin side down, in (10 x 8-inch) glass baking dish, with meatiest portions to outside.
Cover and Microwave 10 minutes on high, turning chicken over after 5 minutes.
Pour sauce over chicken.
Cover and Microwave 10 to 15 minutes, on high, or until chicken is fork tender.