“If you like chicken cooked in wine, then you'll love it cooked in Amaretto! Adapted from a recipe by Chef Willie of Tioli's restaurant in San Diego.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken in half-inch cubes; dredge in seasoned flour; saute in clarified butter on high heat; deglaze with 1/2 cup Amaretto and put to the side.
  2. Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
  3. Heat chicken stock and add the mirepoix; add the milk or cream. Cook until is has reduced by 25% and then add sugar, 1/2 cup amaretto and the chicken cubes.
  4. Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.

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