3 chicken breasts, boned, skinned, split
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. curry powder
1 c. flour
1/2 c. butter
1 pt. fresh mushrooms, thickly sliced
1/4 c. Amaretto
1 tsp. lemon juice
1 1/2 c. chicken broth
1 tbsp. cornstarch
1/2 c. sliced almonds

Cut chicken into 1-inch slices or cubes. Combine salt, pepper, garlic powder and curry powder and sprinkle over chicken slices. Let stand about 1 hour in spices. Roll chicken in flour until well-coated.

Heat butter in large skillet. Saute chicken until tender and lightly browned. Add mushrooms, amaretto, and lemon juice; simmer for 5 minutes. Add chicken broth and cornstarch; stir over low heat until mixture thickens. Serve over cooked noodles or wild rice. Sprinkle with almonds.