1 teaspoon reduced calorie margarine
1 teaspoon chicken flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced, unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 cup chopped, cooked chicken
1 tablespoon all purpose flour
Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown; stirring frequently. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat and cook for another minute or two. Remove almonds to a plate lined with paper towels; let drain. Add apple, onion and mushrooms to skillet and saute 5 minutes. Stir in remaining 1 teaspoon curry powder and flour. Cook over low heat 2 minutes, stirring frequently. Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated. Serves 4.
Calories: 116, Protein: 8 g, Sodium: 38 mg, Fat: 6 g, Carbohydrates: 9 g
Exchanges: 1 Medium fat Meat
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