Curried Chicken Stew

2 tablespoons 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 half & half
1 cup frozen peas
1 (10 3/4-ounce) can condensed cream of chicken soup
1 tablespoon curry powder
1 teaspoon granulated sugar

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