Yield: 6 servings
|6 \N||Chicken breasts; boneless|
|½ teaspoon||Garlic powder|
|½ teaspoon||Curry powder|
|½ pounds||Mushrooms; optional|
|¼ cup||Amarretto de saronno|
|1 \N||Lemon; grated rind+juice|
|1½ cup||Chicken broth|
Cut chicken in 1" strips, sprinkle with salt + pepper, garlic powder, and curry powder. Roll strips in flour. Heat butter in large skillet.
Brown chicken, add mushrooms (optional), amaretto, grated lemon rind and juice simmer 5 minutes. Mix chicken broth and corn starch, stir in mixture, stir over low heat until mixture bubbles and thickens.
(optional serving suggestion) serve over rice, or patty shells, garnish with parsley + sliced tomato. from the kitchen of | JOAN PULSIFER 9/5/87