Soak the bulgur wheat with enough water to cover and set aside.
Fry the butter in the pan and saute the diced onion. Set aside. Fry the chicken breast until cooked through.
Return the onions to the pan along with the turmeric, salt and pepper. Cook for a few minutes.
Drain and add the bulgur wheat. Pour in enough water to cover the bulgur. Bring to a boil and then turn down to a simmer. Cook for 15 minutes until the bulgur is tender.