2 tbsp. butter
2 whole chicken breasts, boned, skinned & halved
1/2 tsp. paprika
3 tbsp. sherry
1/2 tsp. chicken flavor instant bouillon
1 green onion, minced
1/2 lb. mushrooms
1 tsp. flour

1. In 10" baking dish melt butter on high 45 seconds. Arrange chicken in dish. Brush with butter. Sprinkle with paprika. Add sherry, bouillon and green onion. Cook, covered on high 8 to 9 minutes, until juices run clear when chicken is pierced.

2. Thinly slice mushrooms. In cup, stir flour and 1 tablespoon flour.

3. Remove chicken from baking dish when done. Add mushrooms and flour mixture to drippings remaining in dish. Cook, covered, on high 2 minutes or until thickened and smooth. Pour over chicken and serve. 4 servings. About 175 calories per serving.