6 pieces chicken breast halves
Garlic powder to taste
Coarse ground java pepper to taste
1 can cream of chicken soup (undiluted)
1/4 c. milk
2 tbsp. cornstarch

Remove skin from chicken pieces and arrange on greased glass baking dish, bone side down in single layer. Sprinkle with garlic powder and java pepper. Cover with microwave plastic wrap and cook until tender (20-25 minutes).

While cooking, mix cream of chicken soup, 1/4 cup milk and cornstarch in small saucepan. Bring to boil slowly, stirring often with metal whisk. Remove from heat and set aside. When chicken is ready, place on serving dish and spoon on sauce.