1 tsp. butter
1/4 c. chopped almonds
2 tsp. curry powder, divided
1 c. diced, unpeeled apples
1/2 c. chopped onion
1/2 c. sliced fresh mushrooms
1 tbsp. all-purpose flour
1 tsp. chicken flavored bouillon granules
1 c. boiling water
1/2 c. skim milk
1 tbsp. lemon juice
1 c. chopped, cooked chicken

1. Melt butter in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently.

2. Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds on paper towels.

3. 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.

4. Dissolve 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.

5. Add chicken, continue to cook over low heat, stirring constantly, until thoroughly heated.