Almond Chicken Fingers

• 1 tsp. salt
• 1 c. flour
• 3 boneless chicken breasts, cut into small strips
• 3 oz. clarified butter
• 2 oz. almond liqueur
• 1 chicken bouillon cube, dissolved in 1 c. hot water
• 1/2 tsp. garlic powder
• white pepper to taste
• 1 c. mushrooms, sauteed
• 1 pt. heavy cream
• 1 c. rice, cooked
• 1/2 c. chopped parsley

1. Lightly salt and flour chicken fingers.
2. Saute them in butter in a large pan until the chicken turns white.
3. Warm the liqueur and flame it over the chicken.
4. Add the chicken bouillon, garlic powder, pepper, mushrooms and bring to a boil.
5. Cook over moderate heat until liquid is reduced to half the original amount.
6. Add heavy cream; heat through but do not boil.
7. Check seasoning. Serve over rice, garnished with parsley.
8. Must serve immediately.

salt, flour, chicken breasts, butter, almond liqueur, chicken bouillon cube, garlic powder, white pepper, mushrooms, heavy cream, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292991 (may not work)