Time 1h Yield 12 Number Of Ingredients 6 Steps:
Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Time 1h Yield 6 Number Of Ingredients 15 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.
Time 45m Yield 10 serving(s) Number Of Ingredients 10 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.
Time 30m Yield 4 servings Number Of Ingredients 11 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.
Yield 4-6 servings Number Of Ingredients 12 Steps:
Mix flour, curry, garlic, salt & pepper in plastic bag. Rinse chicken and pat dry. Add chicken to bag and toss to coat. Heat oil in frying pan and brown both sides quickly. Move chicken to crockpot. Mix remaining ingredients and pour over chicken. Cover and cook 4-6 hours on low. Serve over rice.
Time 45m Yield 6 serving(s) Number Of Ingredients 13 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.
More about “amaretto chicken recipes”
Number Of Ingredients 7 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.
