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