Curried Chicken Stew

• 2 tablespoons Land O Lakes Butter
• 1 1/4 pounds boneless skinless chicken breasts, cut up
• 1 large onion, cut in half, sliced
• 1 1/2 cups water
• 1 cup baby-cut carrots
• 8 small new red potatoes, cut into fourths
• 1 cup Land O Lakes Half & Half
• 1 cup frozen peas
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1 tablespoon curry powder
• 1 teaspoon sugar

1. Melt butter in 6-quart saucepan until sizzling; add chicken and onion.
2. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until onion is softened.
3. Add water, carrots and potatoes.
4. Continue cooking, stirring occasionally, 4-6 minutes or until mixture comes to a boil.
5. Add all remaining ingredients.
6. Reduce heat to medium.
7. Continue cooking 12-15 minutes or until vegetables are tender.

butter, chicken breasts, onion, water, babycut carrots, new red potatoes, frozen peas, condensed cream, curry powder, sugar

Taken from www.landolakes.com/recipe/751/curried-chicken-stew (may not work)