Instructions: Place chicken in single layer in shallow dish, add water, cover, and cook on high 6 minutes or until chicken is tender.

Parsley-Hollandaise Sauce: Place vinegar in bowl, cook on high 1 minute. Add butter, stir 1 minute, cook on high 30 seconds. Stir in blended cornstarch and lemon juice. Cook on high 1 minute, stirring once. Stir in cream, egg yolk, and parsley. Puree sauce in blender or food processor.

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