Baked Potatoes with Chunky Chicken Topping

2		baking potatoes
1  tablespoon		chopped onion
1  tablespoon		chopped celery
1/2  tablespoon		water
5-1/4  ounces		low fat, low sodium cream of chicken soup
2  tablespoons		skim milk
1  tablespoon		white wine
1  dash		dried thyme
8  ounces		chicken breast
1/2  teaspoon		dried parsley
1  dash		lemon zest
1  dash		black pepper

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Scrub potatoes, pierce skin several times with a fork; place in microwave, cook on high for approximately 7 minutes, or until tender; set aside. In a small microwave-safe dish, combine onion, celery, and water; cover and microwave on high about 2 minutes. Add soup, milk, wine, and thyme; cover and microwave on high about 90 seconds. Add chicken, parsley, and lemon zests; continue to microwave about 30 seconds. Place baked potatoes on individual plates, cut lengthwise, squeeze to open slightly. Spoon soup-chicken mixture over potato, add freshly ground pepper.