Microwave Poached Chicken With Vegetables

• butter, melted↗1 tablespoon
• Italian dressing (I like Kraft's Tuscan House Italian)2 tablespoons
• small leek, sliced (fan layers under cold running water to wash away the sand)↗1
• mushrooms, cut in half↗2 ounces
• frozen artichoke hearts (thawed)4 1⁄2 ounces
• garlic clove, minced↗1
• chicken broth↗1⁄2 cup
• whole boneless skinless chicken breasts↗2
• cornstarch↗1 1⁄2 teaspoons
• cold water1 tablespoon
• salt↗

  to taste

• pepper↗

  to taste

Step-by-step instructions

1. 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. 2

   Stir broth into vegetable mixture, and arrange chicken on top with thicker end toward the outside of the dish.

3. 3

   Season chicken with salt and pepper.

4. 4

   Cook covered on High for 5-6 minutes, turning chicken over halfway through cooking.

5. 5

   Poke chicken with a fork to test for doneness (done when juices run clear).

6. 6

   With slotted spatula, carefully remove chicken to warmed serving platter, and let stand covered while finishing sauce.

7. 7

   Dissolve cornstarch in water, and pour into baking dish with vegetables.

8. 8

   Stir until well mixed, then cook on High 2-3 minutes, or until thickened.

9. 9

   Season to taste with salt and pepper.

10. 10

    To serve spoon vegetables and sauce over chicken.