Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Patricia McKenna-BJDJ46B
1 ts Diet margarine
1/4 c Chopped almonds
2 ts Curry powder, divided
1 c Diced, unpeeled apple
1/2 c Chopped onion
1/2 c Sliced fresh mushrooms
1 tb All-purpose flour
1 ts Chicken bouillon granules
1 c Boiling water
1/2 c Skim milk
1 tb Lemon juice
1 c Chopped, cooked chicken

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.
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. PER SERVING:
1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat -
6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges -
1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and
Their Families by the University of Alabama at Birmingham copyright
1988

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