Frangelicoballs Recipes

CHICKEN FRANGELICO

Steps:

• Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
• In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
• Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
• Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
• Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
• Serve with pasta of your choice.

FRANGELICO BALLS

Steps:

• In a large bowl, mix together the crumbs, the first amount of icing sugar, nuts, cocoa and cinnamon; combine well.
• Dissolve coffee in boiling water, then stir in liqueur and vanilla into coffee.
• Mix wet mixture into dry mixture until all ingredients are moistened.
• Shape mixture into one-inch balls (depending on the temperature in your kitchen, you may have to chill mixture first to get them to hold together properly) and roll in either white sugar or icing sugar.
• Keep prepared balls refrigerated in a covered container.
• These will be great straight-off, but will improve if allowed to mellow for at least a day or two before serving.