CHICKEN SARONNO

CHICKEN SARONNO

6 chicken breasts, boned, skinned and halved Salt

Pepper Garlic powder Curry powder Flour

1/4 c. butter or margarine

1/2 lb. fresh mushrooms, thickly sliced 1/4 c. Amaretto di Saronno

Grated rind and juice of 1 lemon

1 1/2 c. chicken broth

1 tbsp. cornstarch Patty shells

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