8 oz. fresh sliced mushrooms
1/4 c. chopped green onions
1 tbsp. butter
2 tbsp. flour
2 tbsp. dry sherry
1/4 c. water
1/2 c. plain low fat yogurt
1/2 tsp. salt
Dash of pepper
1 tsp. instant chicken bouillon granules
2 whole boneless, skinless chicken breasts, halved (or can use fish)

Combine mushrooms and onion in 1 quart casserole. Cover. Microwave on high 3 to 4 minutes. Drain. In separate dish melt butter for 30 seconds to 1 minute. Blend in flour. Add sherry, water, yogurt, salt and pepper, bouillon granules. Stir in mushrooms and onions. Arrange chicken in microwave safe dish. Pour sauce over.

Cover with wax paper or clear wrap. Reduce power to 50% (medium). Microwave 14 to 20 minutes or until sauce thickens and chicken is tender and not pink. Turn and rearrange breasts and stir sauce every 5 minutes during cooking. Serve sauce over chicken. Serves 4.