3 whole chicken breasts, halved
1 can cream of mushroom soup
1/2 c. sour cream
1 tbsp. dried parsley flakes

Place chicken breasts, skin side down, in 2 quart glass baking dish. Cover with plastic wrap and microwave on High for 10 minutes. Drain. Combine remaining ingredients. Turn chicken over and pour on sauce. Remove. Microwave on Roast for 15 to 16 minutes until chicken is tender. Let stand 5 minutes before serving. Serves 6.