Instructions: Rinse chicken; pat dry. In a 12- by 7 1/2- by 2-inch microwave-safe baking dish, arrange chicken with meaty portions to edge of dish. Brush with soy sauce. Cover with waxed paper. Micro cook on 100% power for 10 minutes, rearranging and turning after 5 minutes. Brush with soy sauce.

Add frozen vegetables and parsley to chicken. Cook, covered, on high for 8 to 10 minutes more, or until chicken is no longer pink. With a slotted spoon, transfer chicken and vegetables to a platter; keep warm. Reserve 1/2 cup of the cooking liquid.

For sauce, in a 2 cup microwave-safe measure, stir together milk, flour and nutmeg. Stir in reserved cooking liquid. Cook, uncovered, on high for 2 to 4 minutes, or until thickened and bubbly, stirring after every minute until thickened, then every 30 seconds. Stir in lemon peel and juice. Cook, pour sauce over chicken and vegetables. If desired, sprinkle with additional nutmeg; garnish with lemon slices.

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