2 green peppers, thinly sliced
1 large onion, thinly sliced
1 can (8-ounces) tomato sauce
1 tablespoon sweet paprika
1/2 teaspoon dried marjoram
1/2 teaspoon salt or to taste
Ground pepper to taste
4 chicken breast halves
1 container (8-ounces) commercial sour cream
1 tablespoon flour
In a 12 x 8-inch microwave-safe utensil, combine oil,
peppers and onion. Cover with plastic wrap; microwave at
HIGH (100% power) 5 minutes. Stir in tomato sauce,
paprika, marjoram, salt, and pepper. On top of tomato
mixture, place breasts bone side up with meatier portions
toward outside. Cover with wax paper; microwave at HIGH 5
minutes; reduce power to MEDIUM-HIGH (70% power) and cook
10 minutes per pound. Halfway through cooking time, turn
breasts over and stir mixture. Re-cover with wax paper and
microwave remaining time. Let stand 5 minutes.
Stir sour cream and flour into tomato mixture. Cover;
microwave at HIGH 1 minute. Stir and let stand 2 minutes.
Pour over chicken breasts.

CORNISH HENS WITH LEMON TARRAGON SAUCEServes 4
You can get more juice from a lemon if you roll it around
on a flat surface first while pressing your palm against it
fairly hard. This ruptures the little juice sacks. You'll
also get more juice if the lemon is at room temperature
rather than just out of the refrigerator.