Chicken Petto Di Pollo Al Amaretto Recipe 55

PETTI DI POLLO AL BURRO (BUTTER-BRAISED CHICKEN BREASTS)

Steps:

• Trim the chicken breasts of any stray gristle, remove the 'tenderloins' if they are still attached to the breasts. Flatten them out slightly with the back of a skillet.
• Season the breasts generously with salt and pepper. Flour them lightly.
• Melt half the butter in a braising pan over medium-high heat. When the butter has melted and begins to turn color, add the chicken breasts, 'top' side down, and brown them for 5-6 minutes.
• Turn the chicken breasts over. Lower the heat and add the rest of the butter, along the thyme and garlic if using. As soon as it melts, cover the pan tightly. Let the chicken breast braise undisturbed for 15 minutes.
• Uncover the pan. Taste and adjust the butter sauce for seasoning, and remove the garlic and thyme if you used it. Optionally, sprinkle the lemon juice over everything.
• Serve the chicken breasts right away, napping them generously with the butter.

FANTASTIC CHICKEN AMARETTO

Steps:

• Set oven to 350 degrees F.
• In a shallow dish, combine flour, salt, pepper, paprika and garlic powder.
• Roll/coat the chicken in the flour mixture.
• Saute chicken in oil until golden brown and transfer to a greased casserole dish.
• In the same skillet, increase the heat to med-high and melt butter.
• Add in Dijon mustard, orange juice concentrate, water and Amaretto; stir constantly until liquid is reduced.
• Pour the sauce over chicken.
• Bake covered for 35-40 minutes.

BALSAMIC CHICKEN AND PEARS RECIPE - (4.5/5)

Steps:

• Prepare Roma beans and couscous as labels direct. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once. Transfer chicken to plate. In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender. In cup, mix broth, vinegar, and cornstarch; add to skillet with pears. Heat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through. Per serving: 450 calories, 7g fat, 66mg cholesterol, 235mg sodium, 61g carbohydrates, 10g fiber, 36g protein.

DUTCH OVEN CHICKEN CACCIATORE RECIPE - (4.4/5)

Steps:

• Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess. 2.In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally. 3.Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally. 4.Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender. 5.To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

CHICKEN/ PETTO DI POLLO AL AMARETTO RECIPE - (5/5)

Steps:

• Flatten the chicken breasts by pounding lightly between twp sheets of waxed paper. In a large saute pan, melt the butter over medium heat. Meanwhile, lightly dredge the chicken breasts in flour; shake off excess and place in the heated pan. season with salt and pepper to taste and add tarragon for extra flavor. Saute the chicken 3-5 minutes on each side until golden. Remove the chicken to a platter and keep warm. Add the leek to the pan and saute until limp, approximately 4 minutes. Add the amaretto to the pan to deglaze, stirring briskly for 1-2 minutes. After deglazing with the amaretto, adding the brandy. While stirring, flame the mixture so that the alcohol will burn off. Reduce heat to a simmer. In a small bowl, mix the egg yolks and cream and add to the pan and simmer over low heat for 2-3 minutes until the sauce thickens. Place the chicken on the serving platter and pour the sauce over. Serve at once.