Amaretto Chicken
Yield
8 servingsPrep
5 minCook
45 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
chicken breasts
boned and skinned |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
black pepper
ground |
|
| 2 | teaspoons |
paprika
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | tablespoons |
butter
|
|
| 1 ½ | tablespoons |
dijon mustard
|
|
| 6 | ounces |
orange juice, concentrated
|
|
| 1 | cup |
amaretto liqueur
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
chicken breasts
boned and skinned |
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
black pepper
ground |
|
| 1E+1 | ml |
paprika
|
|
| 15 | ml |
vegetable oil
|
|
| 45 | ml |
butter
|
|
| 23 | ml |
dijon mustard
|
|
| 173.4 | ml/g |
orange juice, concentrated
|
|
| 237 | ml |
amaretto liqueur
|
*
|
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.
