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1. Bone the chicken and cut the meat into bite-size pieces, cutting across the muscle fibers whenever possible.
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2. Put the chicken and butter in a covered casserole and cook in the microwave oven, stirring from time-to-time until the chicken is nearly tender (about 15 minutes).
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3. Add the mushrooms. Continue cooking, covered, until the mushrooms are tender (about 5 minutes).
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4. Add all the remaining ingredients except the watercress. Stir. Cook, covered, in the microwave oven, stirring several times until the sauce has thickened and everything is very hot.
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5. Stir in the watercress and serve over rice.
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TIP:
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The watercress will get hot through and just start to wilt from the heat of the chicken dish. No other cooking is needed.
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