1 tablespoon butter or margarine

1 chicken bouillon cube

2 chicken breasts (about 1 ½ pounds) split, skinned, boned and cut into bite-size pieces.

1 ½ teaspoons curry-powder

1 cup thinly sliced apple, peeled

½ pound fresh mushrooms, thinly sliced

¼ cup chopped parsley

¾ cup skim milk

1/3 cup chopped onion

1 cup water

3 tablespoons flour

3 cups cooked rice

Saute chicken pieces, mushrooms and onions in butter until chicken is lightly browned on all sides; about 10 minutes. Stir in flour, chicken bouillon cube and curry powder to form a smooth paste; add apple, parsley, milk and water. Cook, stirring constantly, until thickened and smooth; Simmer gently for 3 minutes or until apple pieces are tender-crisp. Serve sauce over rice--approximately ½ cup curry for each serving.