2 tbsp. butter
6 to 8 boneless skinless chicken breasts
1 can cream of mushroom soup
1/4 to 1/2 c. sliced mushrooms
1 c. lowfat plain yogurt
1/2 c. apple juice
1 tbsp. white Worcestershire sauce
1 tsp. chicken bouillon

Melt butter in 2 quart or larger microwave baking dish. Dredge chicken in melted butter. Microwave on HIGH 3 minutes each side. Mix remaining ingredients in bowl. Worcestershire sauce and chicken bouillon are optional. Spoon over chicken. Cook 7 minutes on MEDIUM, turn and stir lightly. Cook 7 more minutes on MEDIUM. Serve over rice, noodles or alone. HINT: Small families freeze half for an even quicker meal later.