2 tbsp. (1/4 stick) butter
3 green onions, sliced
1/2 lb. asparagus, trimmed and cut in 1-inch pieces
2 whole lg. chicken breasts, skinned, boned, and cut in half
2 tbsp. flour
1/4 tsp. mild curry powder
Salt and pepper to taste
1 c. heavy or whipping cream

In 8x12 inch microwave baking dish, place butter. Heat covered with paper towels on high for 45 seconds. Stir in green onions and asparagus. Place chicken breasts on top with thicker parts toward outside edge of dish. Cook on high 5-7 minutes until chicken turns opaque. Remove chicken to plate, cover and keep warm.

In small bowl, combine flour, curry powder, salt and pepper. Add to vegetables; stir until blended. Cook on high 1 minute. Gradually stir in cream until smooth. Cook on high 4-5 minutes until sauce thickens. Return chicken to dish. Spoon sauce over. Cook on high 1-2 minutes until juices are clear.