Almond Chicken Fingers - cooking recipe

Ingredients

1 tsp. salt
1 c. flour
3 boneless chicken breasts, cut into small strips
3 oz. clarified butter
2 oz. almond liqueur
1 chicken bouillon cube, dissolved in 1 c. hot water
1/2 tsp. garlic powder
white pepper to taste
1 c. mushrooms, sauteed
1 pt. heavy cream
1 c. rice, cooked
1/2 c. chopped parsley

Preparation

Lightly salt and flour chicken fingers.
Saute them in butter in a large pan until the chicken turns white.
Warm the liqueur and flame it over the chicken.
Add the chicken bouillon, garlic powder, pepper, mushrooms and bring to a boil.
Cook over moderate heat until liquid is reduced to half the original amount.
Add heavy cream; heat through but do not boil.
Check seasoning. Serve over rice, garnished with parsley.
Must serve immediately.