Bombay Chicken

Bombay Chicken 1 teaspoon reduced calorie margarine 1 teaspoon chicken flavored bouillon, granules 1/4 cup chopped almonds 2 teaspoons curry powder, divided 1 cup boiling water 1 cup diced, unpeeled apple 1/2 cup skim milk 1/2 cup chopped onion 1 tablespoon lemon juice 1/2 cup sliced fresh mushrooms 1 cup chopped, cooked chicken 1 tablespoon all purpose flour 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 and cook for another minute or two. Remove almonds to a plate lined with paper towels; let drain. Add apple, onion and mushrooms to skillet and 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 and add to skillet with milk and lemon juice. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated. Serves 4. Calories: 116, Protein: 8 g, Sodium: 38 mg, Fat: 6 g, Carbohydrates: 9 g Exchanges: 1 Medium fat Meat