Best Chicken Breasts Amaretto Recipes

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 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.

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.

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 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 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.

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 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 CHICKEN

Steps:

• Melt 1/4 cup of the butter in a large skillet over medium heat. Brown chicken in butter quickly, and remove to a 9 x 13-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 sauce over the chicken breasts.
• Preheat oven to 350°F.
• Heat the craem, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
• Bake for 40 minutes or until chicken is cooked through.

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.