2 tb Vegetable oil
1 md Onion, thinly sliced
3 lb Broiler-fryer chicken,
-cut into 8 pieces
1 1/2 ts Salt
1/4 ts Pepper
1    Bay leaf
3 c  Water
3 tb Butter or margarine
1/4 c  Flour
1 ts Paprika
1/2 c  Milk
Finely chopped parsley

1. In a deep, 3-quart, heat-resistant, non-metallic casserole heat oil in
e Oven 2 minutes. Add onion and heat, uncovered, an additional 3
minutes or until onion is tender. 2. Add chicken pieces, salt, pepper, bay
leaf and water and heat, tightly covered, in Microwave Oven 10 minutes.
Stir occasionally. Continue cooking an additional 7 minutes or until
chicken is tender. 3. Remove chicken pieces and set aside. 4. Strain stock
and reserve 1 1/2 cups for sauce. 5. In a medium-sized, heat-resistant,
non-metallic bowl melt butter in Microwave Oven 30 seconds. Blend in flour
and paprika until smooth. 6. Gradually stir in milk and reserved chicken
stock. Heat, uncovered, in Microwave Oven 3 1/2 minutes stirring
frequently, until thickened and smooth. 7. Place reserved chicken pieces on
a heat-resistant, non- metallic serving dish and spoon sauce over chicken
pieces. Heat, un-covered, in Microwave Oven 3 minutes or until heated
through. 8. Sprinkle with parsley before serving.