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___ pound chicken uncooked boneless, skinless
_ teaspoons curry powder
___ teaspoon salt
___ teaspoon black pepper
_ 10 1/2-ounce can cream of mushroom soup condensed
___ cup water
_ tablespoon lemon juice
_ tablespoons butter or margarine
Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Place in a medium bowl. Stir in curry powder, salt and pepper until evenly coated; set aside.
In a medium bowl, mix soup, water and lemon juice until blended; set aside.
In a 10-inch skillet over medium-high heat, melt butter. Add chicken and stir for 3 to 4 minutes or until browned and no longer pink in the center. Remove skillet from heat.
Stir in soup mixture. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 2 to 3 minutes or until heated through.
Serve over hot parsleyed rice and garnish with toasted sliced almonds.