Makes 5 servings
Ingredients
- 1 tsp reduced-calorie margarine
- 1 tsp chicken-flavored bouillon, granules
- 1/4 cup chopped almonds
- 2 tsp curry powder, divided
- 1 cup boiling water
- 1 cup diced, unpeeled apple
- 1/2 cup skim milk
- 1/2 cup chopped onion
- 1 Tbs. lemon juice
- 1/2 cup sliced fresh mushrooms
- 1 cup chopped, cooked chicken
- 1 Tbs. all-purpose flour
Directions
- 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 sauté 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.
Calories: 116
Protein: 8 grams
Sodium: 38 mg
Fat: 6 grams
Carbohydrates: 9 grams
Exchanges: 1 Medium-Fat Meat
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