Chicken Frangelico Recipes

Steps:

• Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
• To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
• Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.

Steps:

• Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
• In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
• Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
• Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
• Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
• Serve with pasta of your choice.

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Steps:

• 1. Pound the chicken fillets to half the original thickness.
• 2. Melt the butter in a heavy skillet. Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl. Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
• 3. Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes. Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken. Cook 1 minute and serve at once.

Steps:

• Combine nuts and panko bread crumbs.
• Dredge chicken in flour, dip in beaten egg, coat with nut mixture and chill for 1/2 hour.
• In a heavy skillet, heat oil and butter and saute chicken over medium heat for 10-12 minutes turning once.
• Remove from skillet and keep warm.
• Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into pan and heat until boiling.
• Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.
• Add mandarin oranges and heat through, 2-3 minutes.
• Pour over chicken and serve.

Steps:

• In a 350°F electric skillet, heat olive oil; add minced garlic and brown.
• Pound chicken breasts with mallet to 1/2 in thickness; dredge in flour after moistening with white wine Worcestershire; salt and pepper to taste.
• Fry in EVOO and garlic until brown.
• Transfer to plate.
• Add 6 tablespoons white wine Worcestershire to drippings in pan; sauté mushrooms until tender in drippings.
• Reduce heat; add cream, bring to a near boil and add flour.
• Add rosemary and lemon juice; let cook for 1 minute.
• Add water if necessary to thin.
• Add 2 capfuls of Frangelica and cook for 1 minute.
• Pour over chicken and serve with rice.
• Makes 2 servings.

Steps:

• Pound the chicken fillets to half the original thickness.
• Melt the butter in a heavy skillet.
• Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl.
• Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
• Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes.
• Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken.
• Cook 1 minute and serve at once.