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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)