Ingredients
2 lbs boneless, skinless chicken breasts
1/2 c flour
1 tsp curry powder
1 tsp garlic powder
1/4 tsp ea salt & pepper
1 tbsp olive oil
1 can cream of mushroom soup
1/4 c milk
4 oz mushrooms, sliced
1 tsp Kitchen Bouquet (browning sauce)
2 tsp lemon juice or lemon peel
1/4 c amaretto liqueur
Preparation
Mix flour, curry, garlic, salt & pepper in plastic bag. Rinse chicken and pat dry. Add chicken to bag and toss to coat. Heat oil in frying pan and brown both sides quickly. Move chicken to crockpot. Mix remaining ingredients and pour over chicken. Cover and cook 4-6 hours on low. Serve over rice.
