Chicken saronno

Yield: 6 servings

Measure Ingredient
6 \N Boneless, skinless chicken
\N \N Breast halves
\N \N Salt, pepper, garlic powder,
\N \N Curry powder, flour
¼ cup Butter or margarine
½ pounds Fresh mushrooms, thickly
\N \N Sliced
¼ cup Amaretto di Saronno
\N \N Grated rind & juice of one
\N \N Lemon
1½ cup Chicken broth
1 tablespoon Cornstarch
\N \N Patty shells

Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour.

Heat butter or margarine in a large skillet. Brown chicken pieces on all sides.

Add mushrooms, Amaretto di Sarono, grated lemon rind and juice.

Simmer 5 minutes. Mix chicken broth and cornstarch; stir mixture into skillet. Stir over low heat until mixture bubbles and thickens.

Season to taste with salt, if necessary.

Spoon mixture into patty shells. Optional garnish: diced tomato and parsley.

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