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.
CHICKEN SHERRY
6 chicken breasts, boned
3/4 c. olive oil
1 stick butter or margarine
1/4 bunch parsley
1 onion, chopped
2 c. beef consommé
3/4 c. tomato juice
1/2 c. dry sherry
4 tbsp. flour
Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to oil and butter and add remaining ingredients. Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours. If freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.