Instructions: Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour.

Heat butter or margarine in a large skillet. Brown chicken pieces on all sides.

Add mushrooms, Amaretto di Sarono, grated lemon rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch; stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary.

Spoon mixture into patty shells. Optional garnish: diced tomato and parsley.

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