Chicken Saronno
Yield
6 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
curry powder
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| ¼ | cup |
butter
|
|
| ½ | pound |
mushrooms
fresh, thickly sliced |
|
| ¼ | cup |
amaretto liqueur
|
*
|
| 1 | x |
lemon
juice of |
*
|
| 1 | each |
lemon zest
|
*
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
patty shells
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
curry powder
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 59 | ml |
butter
|
|
| 226.8 | g |
mushrooms
fresh, thickly sliced |
|
| 59 | ml |
amaretto liqueur
|
*
|
| 1 | x |
lemon
juice of |
*
|
| 1 | each |
lemon zest
|
*
|
| 355 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
patty shells
|
* |
Directions
Cut chicken into 1-inch wide strips.
Sprinkle with salt, pepper, garlic powder and curry powder.
Roll strips in flour.
Heat butter or margarine in a large skillet.
Brown chicken pieces on all sides.
Add mushrooms, Amaretto di Sarono, 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 patty shells.
Optional garnish: diced tomato and parsley.
