PDQ Chicken

I improve a supermarket roasted chicken by sauteeing a sliced onion and some sliced mushrooms in a tablespoon of oil. Then I add the chicken, cut into eighths, to the skillet. When the chicken is heated through, I add 3/4 cup of yogurt.

Meanwhile, in a separate pot, I bring 1 cup of water to boil. I add 1/2 teaspoon of bouillon powder, 1 cup of bulgur (which is precooked and is ready almost instantly) and 1 cup of frozen peas to the boiling water. (Increase the water, bulgur and peas proportionately for larger servings.) I serve the meal with sliced tomatoes or a bag salad.

R. KAPLAN

Van Nuys