Amaretto Lemon Chicken Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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:

• 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:

• 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:

• 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.

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.

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.