Chicken Amaretto Di Saronno

• 6 boneless skinless chicken breast halves
• salt
• pepper
• garlic powder
• curry powder
• flour
• 1/4 cup butter
• 1/2 lb fresh mushrooms, thickly sliced
• 1/4 cup Amaretto
• 1 grated lemon, juice and zest of
• 1 1/2 cups chicken broth
• 1 tablespoon cornstarch
• pepperidge farm patty shell

1. Cut chicken into 1 inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder.
2. Roll strips in flour. Heat butter in large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto, grated lemon rind and juice. Simmer 5 minutes.
3. Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens.
4. Season to taste with salt, if necessary. Spoon mixture into baked patty shells. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

chicken, salt, pepper, garlic, curry powder, flour, butter, fresh mushrooms, lemon, chicken broth, cornstarch, patty shell

Taken from www.food.com/recipe/chicken-amaretto-di-saronno-147032 (may not work)