Ingredients:
6 boneless skinless chicken breast halves
salt
pepper
garlic powder
curry powder
flour
1/4 cup butter
1/2 lb fresh mushrooms, thickly sliced
1/4 cup Amaretto
1 grated lemons, juice and zest of
1 1/2 cups chicken broth
1 tablespoon cornstarch
pepperidge farm patty shells
Directions:
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.
Servings: 6
Time preparation: 25 min.
Time total: 45 min.