1 pkg. chicken fillet breasts, skinned, cut to 1 inch side strips (can use a little more chicken if you want)
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. curry powder
1/4 c. each flour and butter
1/2 lb. fresh mushrooms, sliced
1/4 c. Amaretto liqueur (Amaretto di Saronno)
Grated rind and juice of 1 lemon
1 tbsp. cornstarch
1 1/2 c. chicken broth

Mix salt, pepper, garlic and curry powders, flour together in plastic bag; shake chicken in bag mixture. Melt butter in large skillet over medium-high heat; add chicken, saute quickly. Reduce heat to medium-low; add mushrooms, Amaretto, lemon rind, juice; simmer 5 minutes.

Mix cornstarch, 2 tablespoons water to form paste; blend with chicken broth. Stir mixture into skillet with chicken; cook over low heat, stirring constantly until mixture bubbles and thickens. Add rest of can of chicken broth if more liquid is needed. Serves 4-6. Serve over rice.