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Almond Chicken
1/4 cup flour 1/8 tsp. salt 1/8 tsp. cayenne 1/8 tsp. curry powder 1/4 cup margarine 1/4 tsp. garlic oil 1/2 lb. fresh mushrooms - sliced 1/2 cup sour cream 4 tbsp. Almond liqueur 1/2 tsp. lemon juice 1/2 cup chicken bouillon Combine flour, salt, cayenne, and curry powder. Coat each breast with flour mixture. In a large frying pan melt the margarine. Place chicken breasts in frying pan and cook until they are white and lightly browned on both sides (5-7 mins.) Remove chicken. Add garlic oil and mushrooms to remaining margarine. Stir for 2 mins. until lightly browned and then remove. Replace chicken in pan. Add bouillon and liqueur. Bring to a boil and reduce heat. Cover & simmer for 5 mins. or until the chicken is cooked. Remove chicken to serving dish. Add sour cream and lemon juice to mushroom mixture stirring constantly. Heat. Taste & season further as required. Pour sauce over chicken and serve. |
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