1 lb. boneless, skinless chicken breasts or 1 lb. sea scallops
1 lb. asparagus
3/4 c. half and half
1 chicken bouillon, env.
2 tsp. cornstarch
1 green onion, minced
1 tbsp. butter
Pinch red pepper
2 tsp. lemon juice

1. Cut chicken breasts into 1 inch chunks. Or cut each scallop crosswise in half. Set aside.

2. In 12x8 inch baking dish, cook asparagus and 1 tablespoon water, covered, on high 4 to 6 minutes until tender-crisp. Arrange on platter; keep warm.

3. In 2 cup glass measure, combine half and half, bouillon and cornstarch. Cook on high 2 to 4 minutes until mixture thickens slightly, stirring once.

4. In liquid remaining in baking dish, cook chicken or scallops, green onion, butter and pepper, covered, on high for 3 minutes. Stir in half and half mixture and lemon juice. Cook, covered, on high for 1 to 3 minutes until chicken is tender and no longer pink or scallops turn opaque. Spoon on platter with asparagus. Makes 4 main servings.