Amaretto Almond Chicken Recipe 55

ARCADIAN CAFE'S CHICKEN AMARETTO

Steps:

• In a large heavy-bottomed pot, add 1/2-inch of oil and heat to 325 degrees F. Dip chicken in water, sprinkle curry on both sides, roll in flour and repeat for remaining chicken breast. Fry chicken in oil for 3 to 5 minutes on each side or until juices run clear when pierced. Remove to a paper towel-lined plate.
• In a separate pot bring the broth to a boil. Sift the flour directly into the stock, and immediately start whisking. Continue to boil on medium heat until sauce starts to thicken. Stir in the liqueur.
• In a separate skillet, heat 1 tablespoon of olive oil. Add the portobello slices and the garlic. Saute until mushrooms are tender.
• Place chicken breast on plate, top with mushrooms, and then cover with the sauce.

CHICKEN AMARETTO DI SARONNO

Steps:

• Cut chicken into 1 inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder.
• Roll strips in flour. Heat butter in large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto, grated lemon rind and juice. Simmer 5 minutes.
• Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens.
• Season to taste with salt, if necessary. Spoon mixture into baked patty shells. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

AMARETTO CHICKEN

Steps:

• Mix the can of frozen orange juice with a half can of water.
• Preheat oven to 350 degrees.
• Combine flour, salt, pepper, paprika and garlic salt.
• Coat chicken with this mixture.
• Heat oil and butter in skillet and saute chicken until brown.
• Remove and put in casserole.
• To skillet, add mustard, orange juice and Amaretto.
• Increase heat and boil, stirring constantly, until thick.
• Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.

AMARETTO ALMOND CREAM SAUCE

Steps:

• In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
• As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
• After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
• Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
• Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
• The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
• NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.