6 boneless, skinless chicken breasts, halved
1/4 c. Amaretto di Saronno
Salt, pepper, garlic powder, curry powder, flour
1/4 c. butter
1/2 lb. fresh mushrooms, thickly sliced
Grated rind & juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells

Cut chicken into inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter in a large skillet, brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated lemon rind and juice. Simmer for 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 into patty shells. Garnish with parsley and diced tomato, if desired. Serves 6.