Chicken Breasts In Mushroom Sauce

• 8 oz. fresh sliced mushrooms
• 1/4 c. chopped green onions
• 1 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 2 Tbsp. dry sherry
• 1/4 c. water
• 1/2 c. plain low-fat yogurt
• 1/2 tsp. salt (optional)
• 1/8 tsp. white pepper
• 1 tsp. instant chicken bouillon granules
• 2 whole boneless chicken breasts, halved and skin removed

1. Combine mushrooms and onions in 1-quart casserole dish. Cover.
2. Microwave at High 3 to 4 minutes or until mushrooms are tender.
3. Drain well.
4. Place margarine in glass 4 cup measuring cup.
5. Microwave at High 30 seconds to 1 1/2 minutes or until melted.
6. Blend in flour.
7. Add sherry, water, yogurt, salt, pepper and bouillon.
8. Stir in mushrooms and onions.
9. Arrange chicken in an 8 x 8-inch microwave-safe dish.
10. Pour sauce over chicken. Cover with wax paper.
11. Microwave at Medium for 14 to 20 minutes or until sauce thickens and chicken is tender and no longer pink. Turn and rearrange chicken and stir sauce every 5 minutes during cooking.

mushrooms, green onions, butter, flour, sherry, water, yogurt, salt, white pepper, instant chicken, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577315 (may not work)