6 chicken breasts, skined, boned, sliced in strips (size of your choice)
1/4 cup flour
Generous pinch each of salt, white pepper and curry powder
1/4 cup butter
1 clove of garlic, crushed
1/2 pound fresh mushrooms, sliced
1 cup chicken boullion
3 -6 T Amaretto liqueur or Frangelico
1 cup sour cream
1 T lemon juice
1 pound medium wide egg noodles
Instructions
Coat chicken in mixture of flour, salt, pepper and curry.
To skillet add garlic and mushrooms to some butter. Cook until
lightly brown; about 2-5 minutes. Remove to medium bowl; stir
sour cream and lemon juice together then add to mushroom
mixture. Set aside.
Melt butter in skillet, add chicken and cook until lightly brown;
about 6 minutes. Add boullion and liqueur, boil, reduce heat, cook
till done. Add mushroom mixture to chicken; mix to coat; heat
through. Serve on top medium wide egg noodles.
MMMM........
Serving
Suggestions
Serve next day when flavours have permeated dish-microwave to warm, stirring occasionally
Originally Submitted
1/12/2010
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