Bombay Chicken with Almonds

Bombay Chicken with Almonds

Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
nuts, almonds
spices, curry powder
apples, raw, with skin
onions, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

Directions:
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.
Drain almonds on paper towels.
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.
Dissolve bouillon 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.