In the Kitchen: Amaretto Chicken – Delicious, Easy and Unique!

Margi Kyle

, Bon Appétit

Amaretto Chicken – Delicious, Easy and Unique!

Take your chicken from good to fantastic!

By Margi Kyle, The Designing Doctor, LLC



Serves 8 to 10 (Freezes well)

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.





Printable version of this recipe

In the Kitchen series – Amaretto Chicken


Recipe preparation and photos by Margi Kyle



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One Comments

  • Brenda Campbell 04 / 09 / 2020 Reply

    Hi Margi! Sounds Devine. Printed it out and will try it with pleasure….

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