We had an ant invasion last week and I had to pull everything out of the pantry in order to do battle with the little critters. One of the things I pulled out and set on the counter was a bottle of Amaretto. This really got Recliner Man excited because in my house Amaretto only means one thing… Chicken Amaretto!

Years ago, when Recliner Man was Submarine Man, I went to a wives’ pot luck dinner and was introduced to the wonders of Chicken Amaretto by Lorna Rogerson. She was kind enough to share her recipe with me and I’ve been spreading the goodness ever since. This is one of those dishes that is fancy enough for impressing company but easy enough to make any day of the week. I hope you will enjoy it as much as we do. Tonight I served it with Jasmine rice and steamed green beans. We finished off the meal with some fresh strawberries. (note: I tend to cut the chicken pieces a little larger than the recipe calls for.)

Cut chicken into 1 inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder to taste. Roll strips in flour. Heat butter in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto, grated rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch; stir into skillet. Stir over low heat until mixture bubbles and thickens (about 20 minutes). Season to taste with salt if necessary. Garnish with parsley and serve over white rice.