Ingredients:
4-6 chicken breasts, boneless and 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 (4.00 ounces) can mushrooms (or use fresh)
1/4 cup amaretto
1 teaspoon gravy master or kitchen bouquet
2 tablespoons lemon juice


Directions:
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.