Place chicken breasts in an 8 inch square dish, with thicker portions to the outside edge of dish. Cover with wax paper. Microwave at medium high (70%) until tender, 8 to 9 minutes. Set aside. Combine rice and chicken broth in a medium size bowl. Cover with plastic wrap. Microwave at high (100%) until rice is tender, 15 to 1 7 minutes, stirring twice during cooking time. Place butter in an oblong baking dish. Microwave at high (100%) until melted, 30 to 45 seconds. Add almonds, tossing to coat. Microwave at high (100%) until lightly browned, 1 to 2 minutes. Stir in rice and mushrooms. Place chicken on top of rice. Cover with plastic wrap. Microwave at medium high (70%) until heated through, 4 to 5 minutes. Uncover, spoon yogurt over chicken breasts. Sprinkle with paprika& Microwave at medium high (70%) 1 minute. Makes 6 servings.