Ingredients:

1 Tblsp vegetable oil
1 medium green pepper, cut into strips
1 cup sliced mushrooms
1 Tblsp cornstarch
3/4 cup water
1/4 cup dry white wine
1 packet onion soup mix
2 whole chicken breasts, split, boned and skinned

In a 3 quart microwave safe casserole, combine the oil, green pepper and mushrooms. Cover, microwave on high for 3 minutes, or until tender, stirring once. In a cup, stir together the cornstarch and water. Add to casserole with the wine and soup mix, stirring well to mix. Arrange the chicken breasts in the casserole, placing thicker portions toward the edge of the dish. Cover and microwave on high for 10 minutes, or until the chicken is nearly done. Rearrange the chicken and stir the liquid once during cooking. Let stand the return to micorwave for 5 minutes on high, or until the chicken is no onger pink in the center.