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3 lb. chicken breasts
1/2 c. finely chopped onion
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can condensed
cream of mushroom soup
1 c. milk

Place chicken breasts, skin side down in a shallow heat
resistant, nonmetallic 10-inch baking dish. Heat, uncovered,
on Full power 12 minutes. Set chicken aside. In a deep, heat
resistant, nonmetallic casserole, melt 2 tablespoons butter on
Full power 15 seconds. Add onion to melted butter and heat,
uncovered on Full power 2 1/2 minutes or until onion is tender.
Add soup, milk and seasonings to onions. Stir well to combine
all ingredients. Heat, uncovered, on Roast for 5 minutes.
Pour sauce over chicken and heat, covered, on Roast for 10
minutes or until chicken is tender.

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