3 chicken breasts, boned
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
1/2 c. chicken broth
1 tbsp. cornstarch
1/2 c. sliced almonds

Cut the chicken into 1 inch slices. Combine the salt, pepper, garlic powder and curry powder. Sprinkle over the chicken slices. Roll the chicken in flour until well coated. Heat the butter in a large skillet. Saute the chicken until tender and lightly browned. Add the mushrooms, amaretto and lemon juice. Simmer for 5 minutes. Add chicken broth and cornstarch. Stir over low heat until the mixture thickens. Serve over noodles or wild rice.