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Serve over rice- Brown or Regular (prepare according to package directions)
5 Whole Chicken Breasts – cut in half
3-6 tablespoons Flour
1-1/2 Teaspoon of Crazy Jane Mixed up Salt.
1-1/2 Teaspoon of Crazy Jane Mixed up Pepper
2 Teaspoons of Paprika
3-5 cloves of Garlic chopped up or put through a garlic press.
1-3 Tablespoons Olive Oil
3-5 Tablespoons Butter
2 Tablespoons Dijon Mustard
1 can (6-1/4 oz) Frozen top of the line Orange Juice thawed and mixed with 1/2 can of water
1 full cup or more Amaretto Liqueur
Preheat your oven to 350F. Combine flour, salt, pepper and Paprika. Pound the chicken breasts down a bit — not to make them thin but to break the fat down.
Coat the chicken with oil so the flour will stick to it. Coat the chicken with this flour combo — listed above. If you do not have garlic — put garlic salt in the flour — about 2 Teaspoons. Love garlic? Do both! Save the flour for thickening the gravy later.
Heat the oil and butter and sauté the chicken until brown. Remove and put the chicken into a casserole dish.
In the heated pan — to the drippings, add the mustard, orange juice, garlic and Amaretto. Turn the heat up to a boil. Stirring constantly until it is as thick as you desire. Pour over the chicken and bake, covered for 45 minutes.
Set your table with a beautiful place setting and then serve the chicken over rice, with snap peas and salad.
In the Kitchen series – Amaretto Chicken
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