|Chicken breast halves||2 Pound (6 Small Sized)|
|Margarine/Butter||2 Tablespoon, melted|
|Half and half||1⁄2 Cup (8 tbs)|
|Dry sherry/Dry white wine||1⁄3 Cup (5.33 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Seedless grapes||1 Cup (16 tbs)|
1. Arrange chicken breast halves, skin sides up and thickest parts to outside edges, in rectangular dish, 12 x 7 1/2 x 2 inches. Pour margarine over chicken; sprinkle generously with paprika. Cover with waxed paper and microwave on high 16 to 20 minutes, rotating dish 1/2 turn after 10 minutes, until juices run clear; drain.
2. Mix remaining ingredients except grapes; spoon over chicken. Cover tightly and microwave 8 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until sauce is hot. Sprinkle with grapes. Let stand covered 5 minutes. Garnish with parsley if desired.