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6 chicken breast halves, skinned, boned, cut in 3/4" cubes
3/4 C flour
2 tsp ea curry, garlic powder
1/2 tsp white pepper
Butter and oil
1 lb mushrooms, sliced
2 C chicken broth
Zest and juice of 1 lemon
1/2 C amaretto liqueur
2 tbs corn starch
2 tomatoes
1 pkg frozen green peas
Mix flour, curry, garlic, and pepper. Dredge chicken in flour
mixture. Cook in batches over medium heat in oil and butter. Add
extra oil and butter if needed. Remove cooked chicken to a casserole
and keep warm. Add mushrooms and saut about 5 min. Stir in lemon
zest and juice, broth, and amaretto. Mix corn starch with a bit of
water and use to thicken sauce. Return chicken and simmer 5 min.
Peel, seed and dice tomatoes. Heat, but do not cook, the peas.
Serve chicken mixture over cooked brown rice. Top with peas and
tomatoes.
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Amaretto Chicken (Chicken Saronno)