How to Cook Amaretto Chicken entree Recipe

Great entree recipe for Amaretto Chicken. If you like the flavor of Amaretto and eat chicken, you'll love this how to cook amaretto chicken recipe.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• waxed paper
• medium skillet
• 6 boneless, skinless, chicken breast halves
• ½ cup sliced almonds
• 1 cup flour
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp ground white pepper
• ½ cup butter (divided)
• 3 Tbsp olive oil
• 1 egg, beaten to blend yolk and white
• 1/3 cup minced shallots
• ½ pound baby portabellas (crimini)
• 3 Tbsp Amaretto liqueur
• 1 can (14.5 oz)low-sodium chicken broth
• 1 tsp grated fresh lemon peel
• 2 Tbsp fresh lemon juice
• 2 tsp cornstarch
• salt and pepper to taste
• 1 Tbsp chopped Italian parsley

1. To begin making this entree rinse chicken and pound between layers of waxed paper to flatten (it does not have to be flattened much). Set aside.
2. Toast almonds in 350* oven for 6 to 8 minutes until just beginning to color; coarsely grind almonds.
3. In pie plate,combine ground almonds, flour, thyme, salt, and white pepper.
4. In large heavy skillet, heat ¼ cup of the butter and the 3 Tbsp olive oil over medium-high heat.
5. Lightly coat chicken with beaten egg; dredge chicken in flour mixture, shaking off excess. Add chicken to skillet and cook until golden, about 5 minutes per side.
6. Remove chicken and transfer to a baking sheet. Bake at 350 degrees until chicken is cooked through, about 7 to 12 minutes, depending on thickness of chicken.
7. In medium skillet, melt remaining ¼ cup butter over medium heat. Add shallots and saute for 2 minutes.
8. Add mushrooms and saute until mushrooms begin to soften.
9. Add Amaretto and cook until almost all liquid is absorbed.
10. Add chicken broth (reserving 3 Tbsp), lemon peel, and lemon juice; bring to a boil. Boil until mixture is reduced to 1 cup, about 8 minutes.
11. Stir together reserved 3 Tbsp broth and cornstarch; add to sauce whisking continuously until sauce has thickened. Remove from heat. Season to taste with salt and pepper.
12. Slice cooked chicken into ½ -inch wide pieces. Arrange chicken slices on platter and spoon sauce over. Sprinkle with parsley.
13. Makes 6 entree servings
    
    Serve the Amaretto Chicken over the Pecan Wild Rice Pilaf and accompanied
    by the Warm Amaretto Fruit Compote