Frank's Recipes! Bombay Chicken with Almonds

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Bombay Chicken with Almonds

1 teaspoon Diet margarine
1/4 cup Chopped almonds
2 teaspoons Curry powder, divided
1 cup Diced, unpeeled apple
1/2 cup Chopped onion
1/2 cup Sliced fresh mushrooms
1 tablespoon All-purpose flour
1 teaspoon Chicken bouillon granules
1 cup Boiling water
1/2 cup Skim milk
1 tablespoon Lemon juice
1 cup 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; 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; 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