I made this because I was looked for a way to use up some sliced almonds. The recipe as is is a little too lemony for my tastes. I was tempted to serve the chicken (without rice or noodles) before I added the broth and cornstarch because the small amount of sauce made by the amaretto, lemon juice and remaining butter looked so perfect, but I'm glad I didn't because the lemon flavor would have been even more concentrated. I might try making this again using only the juice and maybe a little zest, but not the zest of a whole lemon. Good flavor combo, though. I liked the addition of curry powder in the dredging mixture.