Prep Time: 15 Minutes
Servings: 51 teaspoon reduced-calorie margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced, unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 cup chopped, cooked chicken
1 tablespoon all-purpose flour
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, and cook for another minute or two. Remove almonds to a plate lined with paper towels; let drain. Add apple, onion, and mushrooms to skillet and sauté 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 and add to skillet with milk and lemon juice. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.
Calories: 116; Protein: 8 g; Sodium: 38 mg; Fat: 6 g; Carbohydrates: 9 g;
Exchanges: 1 Medium-Fat Meat
The black bean is one variety of hundreds of the common bean. Beans were one of the earliest staples in the human diet. Archaeological evidence reveals that the black bean was being consumed as far back as 5,000 B.C. in Mexico and Central America where it originated.
