3 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup white wine vinegar
4 cups chicken broth
2/3 cup diced celery
1/2 cup sliced almonds
2 tablespoons lemon juice
1 tablespoon distilled white vinegar
In a blender, combine margarine, flour, salt and vinegar. Blend until smooth. Pour over chicken and squeeze lemon juice over. Serve immediately or refrigerate.