Microwave Poached Chicken With Vegetables

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon butter, melted
• 2 tablespoons italian dressing (i like kraft's tuscan house italian)
• 1 small leek, sliced (fan layers under cold running water to wash away the sand)
• 2 ounces mushrooms, cut in half
• 4 1/2 ounces frozen artichoke hearts (thawed)
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 2 whole boneless skinless chicken breasts
• 1 1/2 teaspoons cornstarch
• 1 tablespoon cold water
• salt, to taste
• pepper, to taste

Recipe

• 1 in a 9x9-inch casserole dish mix together butter, dressing, leeks, mushrooms, artichoke, and garlic, and cook on high for 3 minutes or until vegetables are softened, stirring twice.
• 2 stir broth into vegetable mixture, and arrange chicken on top with thicker end toward the outside of the dish.
• 3 season chicken with salt and pepper.
• 4 cook covered on high for 5-6 minutes, turning chicken over halfway through cooking.
• 5 poke chicken with a fork to test for doneness (done when juices run clear).
• 6 with slotted spatula, carefully remove chicken to warmed serving platter, and let stand covered while finishing sauce.
• 7 dissolve cornstarch in water, and pour into baking dish with vegetables.
• 8 stir until well mixed, then cook on high 2-3 minutes, or until thickened.
• 9 season to taste with salt and pepper.
• 10 to serve spoon vegetables and sauce over chicken.