1/4 c. diced carrot
1/4 c. thinly sliced celery
1 1/2 tsp. butter
1 chicken breast, 1/2 lb.
2 tsp. all purpose flour
1/4 tsp. instant chicken granules dissolved in 1/4 c. hot water
1/4 tsp. dried tarragon
1/4 tsp. onion powder
1/4 tsp. bouquet sauce
1 1/2 tsp. dry sherry
1 tbsp. sour cream (opt.)

Serves 1. Double all ingredients for 2 and microwave times.

Place carrots, celery and butter in 14 ounce oval casserole; cover. Microwave at High 1 to 2 minutes or until vegetables are tender. Place chicken, meaty side down on vegetables. Mix remaining ingredients except sour cream. Pour over chicken. Cover loosely. Microwave High 3 1/2 to 4 minutes, or until meat next to bone is no longer pink, stirring sauce and turning breast over after 1/2 the time. Remove chicken to serving plate. Blend sour cream into sauce, spoon over chicken.