3 whole chicken breasts, split, boned & skinned
3/4 c. flour
2 tsp. curry powder
1 tsp. garlic powder
1/2 tsp. white pepper
1/4 c. butter
1/2 lb. fresh mushrooms, sliced thickly
1/4 c. Amaretto
Grated rind & juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch

Cut chicken into bite-size pieces. Combine flour, curry powder, garlic powder and white pepper. Roll chicken in flour mixture.

Heat butter in large skillet. Brown chicken on all sides. Add mushrooms, amaretto, lemon rind and juice. Simmer 5 minutes.

Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture over fluffy rice. Garnish with peas and diced tomatoes. Makes 6 servings.