Amaretto Chicken<\/p>\n
<\/p>\n
4 to 6 Chicken Breasts (boneless, skinless)<\/p>\n
1\/2 C. Flour<\/p>\n
1 tsp. Curry Powder<\/p>\n
1 tsp. Garlic Powder<\/p>\n
1\/4 tsp. Salt<\/p>\n
1\/4 tsp. Pepper<\/p>\n
1 T. Vegetable Oil<\/p>\n
1 can Cream of Mushroom Soup<\/p>\n
4 oz. can or jar mushrooms or use fresh Mushrooms<\/p>\n
1\/4 C. Amaretto<\/p>\n
1 tsp. Gravymaster or Kitchen Bouquet<\/p>\n
2 T. Lemon Juice<\/p>\n
<\/p>\n
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock-pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Amaretto Chicken 4 to 6 Chicken Breasts (boneless, skinless) 1\/2 C. Flour 1 tsp. Curry Powder 1 tsp. Garlic Powder 1\/4 tsp. Salt 1\/4 tsp. Pepper 1 T. Vegetable Oil 1 can Cream of Mushroom Soup 4 oz. can or jar mushrooms or use fresh Mushrooms 1\/4 C. Amaretto 1 tsp. Gravymaster or Kitchen Bouquet 2 T. Lemon Juice Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed…<\/p>\n