6 chicken breasts, halved, boned & skinned
1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
1/4 c. butter
1/4 tsp. each garlic powder & curry powder
1/2 lb. fresh mushrooms, sliced
1/4 c. Amaretto liqueur
1 tbsp. cornstarch
1 1/2 c. chicken broth
Grated rind and juice of 1 lemon

Cut chicken into 1 inch wide strips. Mix salt, pepper, garlic powder, and flour together in a plastic bag. Shake chicken pieces in bag with mixture. Melt butter in skillet over medium high heat. Add chicken and saute quickly. Reduce heat to medium low. Add mushrooms, amaretto, lemon rind and juice. Simmer 5 minutes.

Mix cornstarch and 2 tablespoons water to form paste. Blend paste with chicken broth. Stir mixture into skillet with chicken. Cook over low heat, stirring constantly until mixture bubbles and thickens. Makes 6-8 servings.