Chicken Saronno
Submitted by lhey
Curry-dusted chicken strips simmered with Amaretto, mushrooms, and lemon in a silky sauce, served in flaky patty shells. A surprisingly elegant weeknight dinner.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minHere’s a recipe that sounds fancy but comes together in under an hour.
Chicken strips get seasoned with curry powder and garlic, browned in butter, then simmered with thick-sliced mushrooms, a splash of Amaretto di Saronno, and bright lemon juice and zest.
The sauce thickens into something glossy and rich, with that sweet almond warmth from the Amaretto playing off the earthy curry in a way you wouldn’t expect but absolutely works.
Spoon it all into crispy puff pastry shells and you’ve got a dish that looks like it came from a restaurant.
Pro Tips
- Don’t skip the curry powder; it adds warmth without making this taste like a curry dish
- Use a good quality Amaretto for the best flavor since you’ll taste it in the sauce
- Serve over rice or egg noodles if you don’t have patty shells on hand
- A squeeze of fresh lemon right before serving brightens everything up
Ingredients
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.
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