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.