Almond Spiced Chicken

• 1 teaspoon 80% fat unsalted margarine
• 14 cup sliced almonds, chopped
• 2 teaspoons curry powder, divided
• 1 cup apple, diced unpeeled
• 12 cup onion, chopped
• 12 cup white button mushrooms, sliced
• 1 tablespoon flour
• 1 teaspoon chicken bouillon granule
• 1 cup boiling water
• 12 cup 2% low-fat milk
• 1 tablespoon fresh lemon juice
• 1 cup cooked chicken breast, diced

1. In large skillet over medium heat melt margarine.
2. Add almonds and cook about 10 minutes or until golden brown.
3. Sprinkle with 1 teaspoons of the curry powder and toss lightly to coat.
4. Then, place almonds on paper towels to drain.
5. In same skillet, saute the apples, onion and muchrooms for about 5 minutes.
6. Stir in the remaining curry powder and the flour.
7. Cook over low heat stirring frequently for 2 minutes.
8. Dissolve the chicken boullion granules in the boiling water then add this and the lemon juice and milk to the skillet.
9. Continue to cook over low heat stirring constantly until smooth and thickened, about 5 minutes.
10. Add cooked chicken and cook over low heat until heated through.
11. Serve over 1/4 c cooked rice.
12. For the non-diabetics you can have way more rice or pasta if you prefer.

margarine, almonds, curry powder, apple, onion, white button mushrooms, flour, chicken bouillon granule, boiling water, milk, lemon juice, chicken

Taken from www.food.com/recipe/almond-spiced-chicken-487052 (may not work)