4 boneless chicken breasts
1 (6 oz.) can frozen orange juice
1 tsp. curry powder
Salt, pepper, and garlic powder
1/4 lb. mushrooms
1/4 c. butter
2-4 tbsp. Amaretto liqueur
1/4 c. slivered almonds

Flatten chicken; season with curry and garlic. Brown in skillet with butter. Add orange juice and mushrooms. Cover and simmer 20 minutes. Remove chicken and keep warm. Add Amaretto to pan, cook and thicken 5 minutes. Pour sauce over chicken; garnish with almonds.

Chicken bouillon can be substituted for part of orange juice for less tangy sauce. Any liqueur can be used instead of Amaretto.