Chicken Amaretto
 
4 to 6   boneless chicken breasts, with skin on
  water to cover chicken
2 tsp  baking soda
1/2 tsp  salt
1/2 tsp  ground black pepper
1 tsp  paprika
1 tsp  garlic powder
1 tsp  salt
1 tsp  paprika
3 or 4 Tbsp  self rising flour
1 Tbsp  oil
3 Tbsp  butter
1 - --6-1/4 oz.  can frozen orange juice, thawed
1/2 can  water
1-1/2 Tbsp  dijon mustard
2 or 3 Tbsp  honey
1 cup  amaretto*
 
rinse chicken. place in cold water to cover combined with 2 teaspoons 
baking soda. soak for about 10 minutes. rinse with clear cold water. drain 
well. this will freshen the taste of the chicken. sprinkle chicken with a 
mixture of: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon 
paprika and 1 teaspoon garlic powder. set aside, covered in refrigerator 
for at least 30 minutes. preheat oven to 350 degrees. combine additional 1 
teaspoon salt, 1 teaspoon paprika with the 3 or 4 tablespoons self rising 
flour. coat chicken well with flour mixture. heat oil and butter in 
skillet over medium heat. saute coated chicken over medium-high heat, 
turning once, and cooking until golden brown. remove chicken to a rack to 
drain. 
 
place chicken, skin side up, in a 9x13 baking dish. dilute frozen orange 
juice with 1/2 can of water. whisk mustard, honey and amaretto together. 
combine orange juice and amaretto mixture. bring to a boil in skillet 
stirring constantly until it begins to thicken. pour over breasts and bake 
at 350 degrees f. for 45 minutes or until thoroughly tender. 
 
nita's note: amaretto may be substituted with 1 teaspoon pure almond 
extract 
plus 1 cup apple juice. would be nice with a package of slivered almonds 
sprinkled on top about 10 minutes before dish is done. 
 
nita holleman 
 
 
-- 
(ID: 9986) Mirror: rec.food.recipes: Mon, Nov 17, 2003


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