1/3 c. sour cream
1 tsp. dry vermouth
1 tsp. grainy mustard
2 tbsp. butter
2 tbsp. Dijon mustard
1/2 c. chopped almonds
1 boneless chicken breast, split

Mix first three ingredients in small bowl; whisk until smooth.

Melt butter in small pie plate or wide microwave-safe bowl on HIGH for 30-60 seconds. Add Dijon mustard and whisk until blended.

Spread almonds on small plate. Dip both sides of chicken in butter, then roll in almonds to coat both sides. Place chicken in 9 inch glass pie plate, cover with plastic wrap, leaving one corner open for vent. Microwave on HIGH until cooked, 5-7 minutes (according to your taste).

Spoon sour cream mixture on each of two serving plates and top with chicken. Makes 2 servings.