Chicken Petto Di Pollo Al Amaretto Recipe 55

CROCK POT AMARETTO CHICKEN

Steps:

• Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag.
• Add chicken breasts (rinsed and patted dry) and toss to coat.
• Brown quickly in hot vegetable oil over medium high heat.
• Transfer to crock pot.
• Mix remaining ingredients and spoon over chicken.
• Cover and cook on low for 6 to 8 hours.
• Serve with rice.

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.

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/ 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.

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.

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.