2 carrots
2 stalks celery
1 med. onion
2 sm. peeled potatoes
2 tbsp. butter
1/2 tsp. salt
1 dash pepper
2 tbsp. minced, fresh parsley
2 whole split, boned, skinned chicken breasts
Paprika

Cut all vegetables into strips 1 1/2 inches long and 1/4 inch wide; about 4 cups. Place in shallow 1 1/2 quart microproof dish. Dot with butter and season with salt, pepper and parsley. Cook, covered, with plastic wrap, on high 10 minutes, stirring after 5 minutes. Stir and place 4 chicken pieces around outside of dish on vegetables. Sprinkle chicken with paprika. Cook, covered with plastic wrap, on high 10-11 minutes, or until chicken is fork tender.