8 oz. fresh sliced mushrooms
1/4 c. chopped green onions
1 tbsp. butter
2 tbsp. flour
1/4 c. water
1/2 c. plain low-fat yogurt
1/2 tsp. salt
Dash of pepper
1 tsp. instant chicken bouillon granules OR equivalent McKay's chicken seasoning
2 whole boneless chicken breasts, halves, skin removed; OR 2 cans "Fry Chick", cut in half

Combine mushrooms and onions in 1 quart casserole. Cover; microwave high for 3 to 4 1/2 minutes. Drain. Place butter in a 4 cup measure. Microwave high until melted. Blend in flour. Add water, yogurt, salt, pepper and bouillon. Stir in mushrooms and onions.

Arrange chicken in 8 x 8 inch baking dish. Pour sauce over chicken. Cover with wax paper. Reduce power (50% - medium); microwave 14 to 20 minutes or until sauce thickens and chicken is tender and no longer pink. Turn and rearrange breasts and stir every 5 minutes during cooking. Only 249 calories per serving.