3/4 lb. uncooked boneless, skinless chicken
2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 c. water
1 tbsp. lemon juice
2 tbsp. butter

Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Place in a medium bowl. Stir in curry powder, salt and pepper until evenly coated; set aside.

In a medium bowl, mix soup, water and lemon juice until blended; set aside.

In a 10 inch skillet over medium-high heat, melt butter. Add chicken and stir for 3-4 minutes or until browned and no longer pink in the center. Remove skillet from heat.

Stir in soup mixture. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 2-3 minutes or until heated through.

Serve over hot parsleyed rice and garnish with toasted sliced almonds. Makes 4 servings.