6 boneless and skinless chicken breast halves
Salt, pepper, garlic powder, curry powder, flour
1/4 c. butter
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Pepperidge Farm Patty Shells

Cut chicken into 1 inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter in large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto, grated 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 into baked patty shells. Garnish with parsley and diced tomato, if desired. Makes 6 servings.