Di Saronno (Amaretto) Chicken
This dish was served at my former brother-in-law’s and it was exquisite. We have made it many times. Of course, maybe the amaretto helps…LOL.
Di Saronno Chicken (serves 6)
3 whole chicken breasts, split, boned and skinned
¾ cup flour
2 tsp. curry 1 tsp. garlic powder
½ tsp. white pepper (if you have white)
¼ cup butter
½ lb. fresh mushrooms, thickly sliced
¼ cup Di Saronno Amaretto
Rind and juice of one lemon
1 ½ cups chicken broth
1 tsp. cornstarch
Hot rice, peas, diced tomatoes
Combine flour, curry powder, garlic, and pepper. Roll chicken pieces in the mixture. Heat biutter in a large skillet. Brown chicken on all sides. Add mushrooms, amaretto, lemon rind and juice.
Combine cornstrach and broth, stirrring into the skillet. Stir over LOW HEAT until mixture thickens. Season to taste. Spoon mixture over hot rice. Garnish with peas and diced tomatoes.