Amaretto Chicken Recipes

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

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.

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.

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.

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.

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.

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.

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.

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.

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)

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.