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Ingredients
- 3 large chicken breasts, skinned and boned
- salt and freshly ground pepper to taste
- cornstarch
- 1/4 cup butter
- 3/4 pound mushrooms, sliced
- 1 clove garlic, chopped
- 3/4 cup chicken broth
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- 1 Tbs cornstarch
- 2/3 cup Mr. Boston Creme de Noyaux (almond liqueur)
- 1/2 tps. worcestershire sauce
- 1 package frozen pea pods, thawed
Directions
- Cut chicken into 1/2- to 3/4- inch strips.
- Sprinkle with a little salt and freshly ground pepper; then roll strips in cornstarch. Shake off excess.
- Heat butter in a large skillet. When is starts to sizzle, add chicken, half at a time.
- Brown on all sides over fairly high heat. Remove to plate.
- Add mushrooms ande garlic to skillet adding more butter, if necessary.
- Saute 5 minutes. Mix chicken broth with 1 Tbs. cornstarch; stir mixture into skillet. Bring to boil.
- Stir in Mr. Boston Creme de Noyaux, Worcestershire sauce and pea pods. Return chicken to skillet; bring again.
- Cover and simmer 3 to 5 minutes or until chicken and pea pods are tender. Serve with rice.
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