EASY CHICKEN STROGANOF

1 Medium Onion (finely minced)

3 Tablespoons olive oil

2 Tablespoons butter

1 Chicken Breast (small chopped)

8 Ounces White Button Mushrooms (thinly sliced)

16 Ounces Sour Cream

Salt and Pepper to taste

1 Cup Frozen Peas (pre boiled in hot water)

3/4 Package Precooked Egg Noodles

Saute onion in olive oil until tender. Add chicken and mushrooms cook till chicken is lightly golden and mushrooms are soft about 3- 4 minutes. Stir in sour cream. Add peas then salt and pepper to taste simmer 2-3 minutes or until sauce has thickened. Toss with prepared egg noodles. Enjoy!

* I like to use "Pennsylvania Dutch Homestyle Egg Noodles" in this recipe.

FAST CHICKEN CURRY

2 Tablespoons Butter

2 Tablespoons olive oil

1 Chicken Breast (small chopped)

2 Chicken Bullion Cubes (dissolved in 3/4 cup hot water)

1 Tablespoon Sugar

1 Tablespoon Curry Powder (I use mild)

Salt and Pepper to taste

1/4-1/2 cup light cream

1/4 cup Flour blended with 1/4 cup Water (wisk into thin paste consistency)

1 - Cup Frozen Peas (precooked)

4 Cups Cooked Brown or White Rice

Saute chopped chicken in olive oil and butter til light golden brown. Drain excess oil. Add dissolved billion cubes. Stir in curry powder and sugar let simmer 1-2 minutes. Add flour/water mix till sauce starts to thicken. Simmer 1-2 minutes more then stir in light cream. Add salt and pepper to taste. Pour over and mix into prepared brown or white rice and peas. Enjoy!

P.S. I also like to serve this meal with steamed broccoli or green beans instead of peas.