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4 boneless skinless chicken breasts - (to 6)
1/2 Cup flour
1 Teaspoon Madras curry powder
1 Teaspoon garlic powder
1/4 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
1 Tablespoon vegetable oil
1 Can cream of mushroom soup
1 Can or jar mushrooms - (4 oz or more)
(or use fresh mushrooms)
1/4 Cup amaretto
1 Teaspoon Gravymaster or Kitchen Bouquet
2 Tablespoons lemon juice

Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium-high heat. Transfer to crock pot. Mix remaining ingredients and spoon over chicken. Cover and cook on LOW for 6 to 8 hours. Serve with rice. This recipe yields 4 to 6 servings.

Source: Files downloaded from BBS Boards in 1995-1996.