Brazilian Stroganoffi

 2-3 chicken breasts, cut into bite-size pieces

2 tsp better than bouillon

1 onion, diced

2 Tbsp olive oil

3 cloves garlic, minced

1 can tomato sauce

1 7.6 oz can Nestle "Media Crema" (Table Cream)

salt to taste

1 can mushrooms (optional)

Saute onions in olive oil. Add chicken and garlic and cook until chicken is cooked through. Add the bouillon and tomato sauce and let simmer. Add crema and turn to low. Add salt to taste.

Serve over rice with crunched-up Ruffle potato chips.

Chelsey served her mission in Brazil. This is probably the recipe from her mission we make most often. You can also use small pieces of steak instead of chicken but I like the chicken version better.