Amaretto Chicken
Submitted by kittkatt
Pan-seared chicken breasts baked in amaretto-orange sauce with Dijon mustard. Sweet, tangy main dish that freezes well for make-ahead meals.
YIELD
8 servingsPREP
5 minCOOK
45 minREADY
50 minFlour-dredged chicken breasts get a quick pan sear for color, then bake in a thick sauce made from concentrated orange juice, amaretto, and Dijon mustard.
The sauce reduces on the stovetop until glossy and slightly syrupy before you pour it over the chicken and slide everything into the oven.
This is a company-worthy dish that you can prep ahead and freeze, then reheat for an easy elegant dinner.
Pro Tips
- Thicken the sauce: Let the orange juice-amaretto mixture boil and reduce until it’s visibly thicker; thin sauce slides right off the chicken instead of coating it.
- Brown for flavor: Don’t skip searing the chicken; those golden bits on the surface add depth and keep the meat from tasting boiled.
- Freeze smart: Cool completely before freezing in the sauce; reheat covered at 350 degrees for about 30 minutes from frozen.
Ingredients
Directions
Mix the can of frozen orange juice with a half can of water.
Preheat oven to 350℉ (180℃). Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture.
Heat oil and butter in skillet and sauté 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. Serves 8 - 10.
Comments
I made this so many times. It is real nice for when you have freinds over.