Almond Liqueur Chicken with Mushrooms
Equipment
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 6 chicken breasts boned, skinned, and halved
- Salt
- Pepper
- Garlic powder
- Curry powder
- Flour for coating
- ¼ cup butter or margarine
- ½ lb fresh mushrooms thickly sliced
- ¼ cup Amaretto di Saronno
- Grated rind and juice of 1 lemon
- 1 ½ cups chicken broth
- 1 tbsp cornstarch
- Patty shells
Optional:
- Parsley
- diced tomato for garnish
Instructions
Prepare the Chicken:
- Cut the chicken breasts into 1-inch wide strips.
- Sprinkle with salt, pepper, garlic powder, and curry powder.
- Roll the chicken strips in flour to coat.
Brown the Chicken:
- In a large skillet, heat the butter or margarine over medium heat.
- Add the chicken strips and brown them on all sides.
Add Flavorings:
- Add the sliced mushrooms to the skillet.
- Pour in the Amaretto di Saronno, grated lemon rind, and lemon juice.
- Simmer for 5 minutes.
Thicken the Sauce:
- In a small bowl, mix the chicken broth and cornstarch until smooth.
- Stir this mixture into the skillet.
- Cook over low heat, stirring constantly, until the sauce bubbles and thickens.
- Adjust seasoning with additional salt if necessary.
Serve:
- Spoon the chicken and sauce mixture into patty shells.
- Garnish with chopped parsley and diced tomatoes if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this elegant Almond Liqueur Chicken with a glass of Pinot Grigio or a light-bodied Chardonnay. These wines will complement the citrus and almond flavors in the dish without overwhelming the delicate balance of spices.Nutritional Information
Calories: 450 kcal | Carbohydrates: 12 g | Protein: 35 g | Fat: 27 g | Fiber: 2 g | Sugar: 3 g
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