3 whole chicken breasts, split (about 3 lbs.)
1/4 c. butter or regular butter
1/2 c. chopped onions
2 tbsp. flour
1/2 tsp. dried basil leaves
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 (8 3/4 oz.) can whole kernel corn
1/3 c. milk
1 1/2 c. dairy sour cream
2 tbsp. chopped pimiento
Chopped fresh parsley

Arrange chicken in 12 x 8 x 2 inch (2 quart) glass baking dish, skin side down, with meatiest parts to outside of dish. Dot with butter and sprinkle with onion. Cover with plastic wrap, turning back one corner to let steam escape.

Microwave (High setting) 8 minutes. Turn chicken over and move outside pieces to center of dish. Microwave 7 to 10 minutes more or until chicken is tender and meat near the bone is no longer pink.

Remove chicken from dish. Skim fat from drippings. (Add flour, basil, paprika, salt, nutmeg and pepper). Gradually stir in undrained corn and milk.

Microwave (High setting) 3 minutes. Stir. Microwave 3 minutes more, or until sauce thickens, stirring after each minute. Stir some of the hot mixture into sour cream. Then stir sour cream mixture back into dish. Stir in pimiento. Microwave (High setting) 2 minutes. (Do not boil). Pour sauce over chicken and sprinkle with parsley. Makes 6 servings.