3 lg. chicken breasts, skinned and boned
Salt and pepper to taste
Cornstarch
1/4 c. butter
3/4 lb. sliced mushrooms
1 clove garlic, chopped
3/4 c. chicken broth
1 tbsp. cornstarch
2/3 c. almond flavor liquor
1/2 tsp. Worcestershire sauce
1/2 lb. snow peas, strings remove (or 1 pkg. frozen pea pods, thawed)

Cut chicken breasts into 1/2 to 3/4 inch strips. Sprinkle with a little salt and pepper; then roll strips in cornstarch. Shake off excess. Heat butter in large skillet. When it starts to sizzle, add chicken, half at a time. Brown on all sides over fairly high heat. Remove to plate. Add mushrooms and garlic to skillet, adding more butter if necessary. Saute 5 minutes. Mix chicken broth with one tablespoon cornstarch; stir in skillet.

Bring to a boil. Stir in liquor, Worcestershire sauce, and snow peas. Return chicken to skillet; bring to boil again. Cover and simmer 3-5 minutes or until chicken and snow peas are tender. Makes 6 servings. Serve with Rice-A-Roni fried rice with almonds. (Note: Would work with dark meat as well). Serves 6.