Ingredients

1 tsp. reduced calorie margarine
1/4 C. chopped almonds
1 tsp. curry powder, divided
1 C. apple, diced, unpeeled
1/2 C. chopped onion
1/2 C. mushrooms, fresh, sliced
1 Tbsp. all purpose flour
1 tsp. chicken flavored bouillon granules
1 C. boiling water
1/2 C. skim milk
1 Tbsp. lemon juice
1 C. chicken, cooked, chopped

Cooking Instructions

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 tsp. curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to skillet, and Saute 5 minutes. Stir in remaining 1 tsp. curry powder and flour. Cook over low heat 2 minutes, stirring frequently. Dissolve bouillon granules in boiling water. Add to skillet with milk and lemon juice. Cook over low heat 5 minutes, or until smooth and thickened, stirring constantly. Add chicken. Continue to cook over low heat, stirring constantly, until thoroughly heated.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)