Amarettolemonchicken Recipes

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

AMARETTO CHICKEN

Steps:

• Melt 1/4 cup of the butter in large skillet over med high heat.
• Brown chicken in butter quickly, remove to a 9x13 pan.
• Add remaining 1/4 cup butter to pan and brown the green onion and mushrooms with the garlic and tarragon.
• Pour this over the chicken.
• Heat the cream, cheese and amaretto in the pan, whisking rapidly.
• Stir in capers then pour the sauce over the chicken.
• Bake in preheated oven for 40 minutes or until chicken is cooked through.

LEMON AMARETTI BISCUITS

Steps:

• Preheat the oven to 170ºC/150ºC fan.
• Line your baking sheet with baking parchment or a reusable non-stick baking liner.
• Finely grate the zest of two lemons. Put the lemon zest, ground almonds (200g), caster sugar (150g) into a large bowl.
• In a different bowl, beat your eggs whites (2 large) on a medium speed until they form a firm peak. Once firm, add the egg whites to the other ingredients and fold in the egg whites. Once combined add the limoncello/lemon juice (1 tbsp) and stir until you have a smooth paste.
• Put the icing sugar (3 tbsp) and caster sugar (3 tbsp) onto separate plates. Split the mixture into 16 balls (about 2-3cm in diameter). Roll each ball in the caster sugar and then the icing sugar and place onto the baking sheet. Allow about 3cm between each ball as they will spread a little in the oven.
• Cook for 15-17 minutes until you can see they're just starting to brown underneath the icing sugar.
• Take them out of the oven, leave to cool for a couple of minutes on the tray and then place onto a cooling rack.

ORANGE AMARETTO CHICKEN

Steps:

• Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.
• Whisk together flour, paprika, onion powder, garlic powder, sage, salt, and pepper.
• Sprinkle mixture evenly over both sides of chicken breasts.
• Heat a large, heavy skillet over medium-high heat.
• Add olive oil and butter, swirling to combine and coat the bottom of the pan.
• Sear the chicken breasts on both sides until golden, turning only once. (Do this in two batches if need be.)
• Transfer to prepared baking pan.
• Add orange juice mixture, amaretto liqueur, and Dijon mustard to the skillet drippings.
• Stir, scraping up any browned bits into the sauce, and boil until reduced by half and thickened about 5 minutes.
• Pour orange amaretto sauce over chicken breasts.
• Cover with foil and bake for 30 minutes in a preheated oven.
• Let chicken rest for 10 minutes before serving.
• Serve chicken breasts drizzled with pan sauce, and garnish with parsley.

AMARETTO LEMON CHICKEN

Steps:

• Cut chicken into 1-inch wide strips.
• Mix seasonings and flour in plastic zip-loc bag; shake chicken strips in mixture to coat thoroughly.
• Melt butter over medium heat (or use oil) and saute chicken quickly.
• Reduce to medium low and add mushrooms, almonds, lemon rind and juice and Amaretto.
• Stir thoroughly and simmer to warm through, about 5 minutes.
• Stir cornstarch into water, then blend with broth.
• Pour into chicken mixture.
• Cook over low heat until thickened, stirring constantly.
• Serve over noodles or rice.

AMARETTO ALMOND CHICKEN RECIPE - (5/5)

Steps:

• In a large skillet, melt the butter. Coat the chicken breast in the flour mixture and saute in the butter, turning until cooked thru and browned. Add garlic. Remove chicken and keep warm. Add almonds and Amaretto to the skillet and cook for 1 minute. Add the cream and heat thru stirring till thicken. Return the chicken to the skillet coating chicken. Let stand covered a few mins before serving.

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.