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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 can or jar mushrooms (4 ounces or more - or use fresh)
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 slow cooker. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice. Serves 4 to 6.
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