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Ingredients
4 to 6 Chicken breasts, boneless, skinless
1/2 Cup flour
1 Teaspoon Madras curry powder
1 Teaspoon garlic powder
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon vegetable oil
1 Can cream of mushroom soup
1 (4 oz) Can or jar mushrooms, or use fresh
1/4 Cup amaretto
1 Teaspoon Gravymaster or Kitchen Bouquet
2 Tablespoons lemon juice
Instructions
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 crockpot.
Mix remaining ingredients and spoon over chicken. Cover and cook on LOW for 6 to 8 hours. Serve with rice.