|Small onions||8 Ounce, drained, juice reserved (1 Can)|
|White wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Tarragon leaves||1 Teaspoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Whole bone in chicken breasts||2 , halved, skin removed|
|Bouquet sauce||1 Teaspoon|
|Thin lemon slices||4|
In 12 x 8-in baking dish, combine onion liquid, wine, parsley, garlic, tarragon, bouillon, salt, pepper and lemon juice.
Arrange chicken, bone-side up, in dish.
Combine bouquet sauce and water; brush half of mixture over chicken.
Cover with wax paper.
Microwave at High 5 minutes.
Turn over and rearrange chicken so least cooked portions are to outside of dish.
Brush with remaining bouquet sauce mixture.
Microwave 5 minutes, or until meat near bone is no longer pink.
Add onions and place lemon slice on each piece.
Microwave at High 1 to 2 minutes, or until onions are heated through.
Spoon liquid over chicken before serving.