Chicken With Curry Sauce

• 2 tablespoons butter
• 2 to 3 teaspoons curry powder
• 1 medium onion, finely chopped
• 2 cups finely chopped peeled apple
• 1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
• 1/2 cup fat-free milk
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup frozen peas
• 1/8 teaspoon paprika
• Hot cooked noodles or rice, optional

1. Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once.
2. Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

butter, curry powder, onion, peeled apple, cream of mushroom soup, milk, chicken breasts, mushroom stems, frozen peas, paprika, noodles

Taken from www.tasteofhome.com/recipes/chicken-with-curry-sauce/ (may not work)