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