4 chicken breast halves, skin removed
1 can Campbell's cream of mushroom soup
1/4 c. milk
1 c. sour cream
Fresh mushroom slices about 1/4 cup (optional)

Rinse chicken, shake off excess water but do not pat dry. Place in microwave proof baking dish and season with salt and pepper. Cover with waxed paper and microwave on high for 10 minutes.

Combine remaining ingredients, folding in fresh mushroom slices carefully, and pour over chicken. Microwave 10 to 12 minutes longer, stirring sauce once. Serves 4.