-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