Almond Chicken

6 chicken breasts, skinned and boned
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.