Chicken Curry In A Hurry

Cook 1 Cup Long Grain White Rice and fluff with fork.

Split, skin and debone 2 chicken breasts and cut into bite sized pieces (about 1-1/2 pounds).

In large skillet melt 1 T. butter.

Add cut chicken, 1/2 pound sliced mushrooms and 1/3 cup chopped onions to pan and saute until chicken is done and registers 165 with a meat thermometer.

Stir the following into the cooked chicken misture:

3 T. Flour

1 Chicken Boullion Cube (or chicken broth)

1 teaspoon Salt

1-1/4 teaspoon Curry Powder

1/2 Cup Water Chestnuts

1/4 Cup Snipped Parsley.

Mix the above well and add:

3/4 Cup Milk

1 Cup Water

Simmer For 3 Minutes and serve over cooked rice.

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