CHICKEN SARONNO

By Sharmd

Best made the day before serving

Ingredients

• 6-8 BONELESS AND SKINLESS CHICKEN BREAST HALVES
• S&P, GARLIC POWDER, CURRY POWDER
• FLOUR
• 1/4 CUP BUTTER
• 1/2 LB FRESH MUSHROOMS, THICKLY SLICED
• 1/4 + CUP AMARETTO DI SARONNO
• 1 LEMON – RIND AND JUICE
• 1/1 /2 CUPS CHICKEN BROTH
• 1 1/2 TBSP CORNSTARCH

Preparation

Step 1

Cut chicken into 1” wide strips. Sprinkle with spices, then roll in flour.

Heat butter in large skillet. Brown chicken pieces on all sides. Remove to bowl.

Saute mushrooms briefly, stir in Amaretto, lemon rind, and juice. Return chicken to pan. Cover and simmer 5 minutes.

Mix chicken broth and cornstarch. Stir into skillet. Stir over low heat until mixture bubbles and thickens.

Adjust seasoning. Cool, chill, then bring to room temperature before reheating.

Reheat, garnish with chopped tomatoes and parsley. Serve with rice or noodles.