2 tbsp. butter
1/2 c. honey
3 tbsp. dijon mustard
2 tbsp. lemon juice
4 (8 oz.) chicken breast halves, skinned
1/4 tsp. pepper
2 tbsp. water
1 tbsp. cornstarch
Lemon wedge (optional)

Place butter in a 12 x 8 x 2 inch baking dish. Microwave, uncovered, at high for 45 seconds or until melted. Stir in honey, mustard, and lemon juice. Add chicken, turning to coat well. Sprinkle salt and pepper. Cover and refrigerate at least 3 hours, turning occasionally. Arrange chicken with thickest portions towards outside of dish. Cover with wax paper and microwave at high for 10 minutes, rotating a 1/2 turn after 5 minutes.

Reduce to medium high; cover and microwave for 10 to 12 minutes or until chicken is tender, turning and basting chicken after 5 minutes. Remove chicken to serving platter, reserving honey mixture in baking dish. Combine water and cornstarch, stirring well. Add to honey mixture. Microwave, uncovered, at high for 2 to 2 1/2 minutes or until thickened. Spoon sauce over chicken and garnish with a lemon wedge, if desired. Yield: 4 servings.