1/2 c. cooked chicken, cut in sm. pieces
2 tsp. curry powder
1/2 tsp. butter
1 can (10 1/2 oz.) cream of chicken soup
1 c. half & half
4 tbsp. lemon juice or to taste
1 tsp. fresh parsley, chopped
2 lemon slices
2 tbsp. sour cream

Saute chicken, curry powder and butter in pan until it is warm and butter is melted. Slowly blend in can of condensed chicken soup. Add 1 cup half & half. heat but do not boil. Add lemon juice and parsley. Pour into soup bowls. Garnish with floating lemon slice topped with 1 tablespoon sour cream. Serves 2.