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 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.
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.
Time 1h Yield 6 serving(s) Number Of Ingredients 12 Steps:
Set oven to 350 degrees F. In a shallow dish, combine flour, salt, pepper, paprika and garlic powder. Roll/coat the chicken in the flour mixture. Saute chicken in oil until golden brown and transfer to a greased casserole dish. In the same skillet, increase the heat to med-high and melt butter. Add in Dijon mustard, orange juice concentrate, water and Amaretto; stir constantly until liquid is reduced. Pour the sauce over chicken. Bake covered for 35-40 minutes.
More about “chicken amaretto di saronno recipes”
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.
