Chicken Breasts In Mushroom Sauce
|Fresh sliced mushrooms||8 Ounce|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Whole boneless chicken breasts||2 , halved, skin removed|
Combine mushrooms and onions in 1-qt casserole.
Microwave at High 3 to 4 1/2 minutes, or until mushrooms are tender.
Place margarine in 4-cup measure.
Microwave at High 30 seconds to 1 1/2 minutes, 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-in baking dish.
Pour sauce over chicken.
Cover with wax paper.
Reduce power to 50% (Medium).
Microwave 14 to 20 minutes, or until sauce thickens and chicken is tender and no longer pink.
Turn and rearrange breasts and stir sauce every 5 minutes during cooking.
Serve sauce over chicken.