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

Melt butter 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 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.

Yields 5 servings.

Has 116 calories per 1/2 cup serving.