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Almond Spiced Chicken
  4 of 5 Stars (2 reviews)
By: mksasaki
By: mksasaki
 Cheese enchiladas with roasted tomatillo sauce tonight.
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Servings: n/a
Prep Time: n/a
Cook Time: n/a
Ingredients
1 Teaspoon (reduced-calorie) Margarine
1/4 Cup (chopped) Almonds
2 teaspoons Seasoning - Curry Powder, divided
1 cup Apples, diced and unpeeled
1/2 cup Onions, chopped
1/2 Cup (sliced) Mushrooms
1 Tablespoon Flour - All Purpose
1 Teaspoon Chicken Bouillon Granules
1 Cup (boiling) Milk
1 Tablespoon Lemon Juice
4 Boneless, Skinless Chicken Breast Chicken - Breast
Cooking Directions
1. In a large skillet, begin by melting the margarine over medium heat. Add the almonds and then cook them for about 10 minutes, stirring frequently, or until they are golden brown.
2. Sprinkle the almost with 1 teaspoon of the curry powder, and then toss them lightly to coat. Then, drain the almonds on paper towels.
3. Saut?© the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.
4. After dissolving the bouillon granules in the boiling water, add the water to the skilled with the milk and lemon juice. Constantly stirring, continue to cook over low heat until the mixture has become smooth and thickened, roughly 5 minutes.
5. Add the chicken, and then continue to cook over low heat until it has heated thoroughly.
On the side, white rice or pasta that has been prepared without salt or fat makes a great addition to this recipe.
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