CHICKEN AND PEARS BOMBAY MAKES 6 SERVINGS INGREDIENTS 1 cup chopped onion 1 tablespoon butter 1 tablespoon vegetable oil 1-1/4 teaspoon curry powder 3 tablespoons all-purpose flour 1 can (15-1/2 ounces) ready to serve chicken broth 2 teaspoons fresh lemon juice 3/4 teaspoon salt 1 pound pre-cooked chicken, cut into 3/8 x 3/8 x 1-inch strips, or pre-cooked pulled chicken 1 can (15 ounces) Bartlett pears slices, drained Chopped cilantro or parsley, as desired Cooked long grain rice, as desired Toasted, slivered almonds, as desired METHOD In large skillet, heat butter and oil over medium-high heat until hot; cook and stir onion 5 to 7 minutes or until onion is tender. Stir in curry powder; cook and stir 1 minute. Stir in flour; cook and stir 5 minutes. Remove from heat; whisk in chicken broth. Return to heat, cook stirring constantly 3 to 5 minutes or until thickened. Remove from heat, stir in lemon juice, salt, chicken, pears and cilantro. Serve over hot cooked rice; sprinkle with almonds. NUTRITIONAL INFORMATION (PER SERVING) Calories 249 Protein 24g Carbohydrate 14g Fiber 2g Fat 11g Sodium 709mg Cholesterol 72mg