Amount
Ingredient
Preparation



1
teaspoon
margarine, non-fat





1/4
cup
almonds

chopped



2
teaspoons
curry powder

divided



1
cup
apple

diced,



1/2
cup
onion

chopped



1/2
cup
mushrooms

fresh, sliced



1
tablespoon
flour

all-purpose



1
teaspoon
chicken bouillon granules





1
cup
water

boiling



1/2
cup
milk, skim





1
tablespoon
lemon juice





1
cup
chicken

cooked, chopped

 Melt margarine in a large skillet over medium heat; add almonds.

Cook 1 minutes or until almonds are golden brown, stirring frequently.

Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat.

Drain almonds on paper towels.

Add apple, onion, and mushrooms to skillet; 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; 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.