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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If you like chicken cooked in wine, then you'll love it cooked in Amaretto! Adapted from a recipe by Chef Willie of Tioli's restaurant in San Diego. Ingredients:
3 chicken breasts |
1/2 cup seasoned flour |
2 tablespoons clarified butter |
1 cup amaretto, divided |
2 cups chicken stock |
3 cups milk |
1 red pepper, diced |
1 tablespoon brown sugar |
1 tablespoon olive oil |
1 onion, diced |
1/2 carrot, diced |
1 stalk celery, diced |
salt and pepper, to taste |
1/4 cup toasted almond (optional) |
3 tablespoons chopped parsley (optional) |
Directions:
1. 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.
2. Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
3. 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.
4. Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.
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