1/2 pt. mushrooms, sliced
3 tbsp. butter
1 tbsp. flour
1 c. cream
2 tbsp. sherry
2 split chicken breast, boned and skinned
Salt, pepper, dash cayenne

Place mushrooms and butter in a 1 1/2 quart casserole. Microwave on high for 2 minutes. Stir in flour until smooth. Add cream and sherry and seasonings. Microwave at medium heat for 3 or 4 minutes or until it boils, stirring once through cooking time. Arrange chicken in 10 x 6 inch glass casserole. Cover with plastic and microwave at medium power for 6 to 10 minutes turning chicken midway through cooking time.

Pour sauce over chicken, cover and microwave at medium power 10 to 12 minutes until chicken is tender, cooked through. Sprinkle with parsley.