Chicken Breasts Amaretto Recipes

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.

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.

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 CHICKEN BREAST HOLIDAY STYLE

Steps:

• Mix all of stuffing ingredients together and pour into greased baking dish.
• Lay chicken breasts on top of mixture, heat oven at 350º.
• Baste from time to time with glaze sauce.
• Bake for one hour or until chicken breasts are tender.
• Glaze sauce: combine and heat ingredients slowly in small saucepan.

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.

ALMOND SAUCE CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
• Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
• In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
• Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.