Best Chicken Amaretto Recipes

AMARETTO CHICKEN

Steps:

• Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.
• Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
• Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

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.

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.

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.

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.

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.

AMARETTO ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
• Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
• Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.

FANTASTIC CHICKEN AMARETTO

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.

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.

AMARETTO CHICKEN SALAD IN PINEAPPLE BOATS

Steps:

• Hollow out the pineapple halves, leaving behind 4 pineapple boats.
• Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
• Drain crushed pineapple well over a bowl- save juice for another use.
• Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
• Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
• Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
• Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.

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.

CHICKEN & BANANA FOSTER WITH AMARETTO & MALIBU RUM

Steps:

• 1. This recipe goes fast so have all ingrediants ready. Melt the butter in a large skillet over medium to low heat, stir in the sugars. Season the chicken with salt and pepper(I use very little)and toss with the flour to coat. Add chicken to skillet and cook low and slow until almost cooked through. Add the bananas and stir add the amaretto and rum and stir and heat through and cook very low 15 to 20 minutes. If chicken is done already only cook 10 minutes. At this point if you wish use a long match and light the liqueur and allow to burn until alcohol cooks off (about a minute) Serve.
• 2. I serve over plain rice or plain angel hair pasta or just alone with a simple vegetable, bread and salad.

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 CHICKEN

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.

AMARETTO CHICKEN SOUP

Steps:

• Cut chicken in half-inch cubes; dredge in seasoned flour; saute in clarified butter on high heat; deglaze with 1/2 cup Amaretto and put to the side.
• Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
• Heat chicken stock and add the mirepoix; add the milk or cream. Cook until is has reduced by 25% and then add sugar, 1/2 cup amaretto and the chicken cubes.
• Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.

CHICKEN BREASTS AMARETTO

Steps:

• 1. Mix all of stuffing ingredients together and pour into greased baking dish.
• 2. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist) - If placed on top, baste from time to time with glaze sauce.
• 3. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves.
• 4. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.
• 5. Bake in a preheated oven at 350 for 20 minutes or until the chicken breasts are done.
• 6. NOTE: May substitute butter for honey in the glaze recipe.

AMARETTO CHICKEN

Steps:

• Preheat the oven to 350 (F) and make sure rack's low enough to hold chicken.
• Clean the chicken inside and out, removing gibblets and other internal organs.
• Pat dry with papertowls.
• Mix Amaretto, salt, pepper and brown sugar together untill sugar is disolved and rub/brush onto the chicken covering all of it.
• Save any left over Amaretto mix for basting while chicken is in the oven.
• Line your cooking pan with foil for easy clean up and spray with cooking spray.
• Place chicken on its back in the pan and place your Thermometer in the bird.
• The chicken will be done when the internal temperature is 180 (F) which, depending on your oven can take from 45 min to 1 1/2 hours.
• Remove chicken from oven when done and let cool before cutting.

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

Steps:

• 1. cut chicken into 1 inch chunks
• 2. shake bag with spice/flour mix
• 3. melt butter in skillet and brown chicken. Add mushrooms, amaretto, grated rind and lemon juice
• 4. simmer 5 min., mix cornstarch with chicen broth. stir into mixture in skillet.
• 5. stir over low heat until mixture thickens

AMARETTO CHICKEN

Steps:

• 1. Preheat oven to 350 degrees.2. Combine flour, salt, pepper, paprika and garlic powder and coat chicken.3. Heat oil and butter in skillet and saute chicken until brown (3-4 minutes per side). Remove and put in casserole dish.4. To skillet, add mustard and sugar free syrups. Boil, stirring until slightly thick (about 3 minutes). Pour sauce over chicken and bake, covered for 20 minutes.