Sprinkle with salt, pepper, garlic powder, and curry powder.
Roll the chicken strips in flour to coat.
Brown the Chicken:
In a large skillet, heat the butter or margarine over medium heat.
Add the chicken strips and brown them on all sides.
Add Flavorings:
Add the sliced mushrooms to the skillet.
Pour in the Amaretto di Saronno, grated lemon rind, and lemon juice.
Simmer for 5 minutes.
Thicken the Sauce:
In a small bowl, mix the chicken broth and cornstarch until smooth.
Stir this mixture into the skillet.
Cook over low heat, stirring constantly, until the sauce bubbles and thickens.
Adjust seasoning with additional salt if necessary.
Serve:
Spoon the chicken and sauce mixture into patty shells.
Garnish with chopped parsley and diced tomatoes if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this elegant Almond Liqueur Chicken with a glass of Pinot Grigio or a light-bodied Chardonnay. These wines will complement the citrus and almond flavors in the dish without overwhelming the delicate balance of spices.