Best Chicken Petto Di Pollo Al Amaretto Recipes

Chicken Amaretto Di Saronno image

Provided by Laurawombat Garcia

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breast halves
salt
pepper
garlic powder
curry powder
flour
1/4 cup butter
1/2 lb fresh mushrooms, thickly sliced
1/4 cup Amaretto
1 grated lemon, juice and zest of
1 1/2 cups chicken broth
1 tablespoon cornstarch
pepperidge farm patty shell

Steps:

Cut chicken into 1 inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder.
Roll strips in flour. Heat butter in large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto, grated lemon rind and juice. Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens.
Season to taste with salt, if necessary. Spoon mixture into baked patty shells. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

Chicken/ Petto di Pollo al Amaretto Recipe - (5/5) image

Provided by latin1

Number Of Ingredients 10

6 chicken breasts, deboned and skinned
1/4 cup butter
1/4 cup flour
Salt and pepper
Pinch of Tarragon
1 leek, coarsely chopped
1/3 cup amaretto
1 tbsp brandy
3 egg yolks
1/4 cup whipping cream

Steps:

Flatten the chicken breasts by pounding lightly between twp sheets of waxed paper. In a large saute pan, melt the butter over medium heat. Meanwhile, lightly dredge the chicken breasts in flour; shake off excess and place in the heated pan. season with salt and pepper to taste and add tarragon for extra flavor. Saute the chicken 3-5 minutes on each side until golden. Remove the chicken to a platter and keep warm. Add the leek to the pan and saute until limp, approximately 4 minutes. Add the amaretto to the pan to deglaze, stirring briskly for 1-2 minutes. After deglazing with the amaretto, adding the brandy. While stirring, flame the mixture so that the alcohol will burn off. Reduce heat to a simmer. In a small bowl, mix the egg yolks and cream and add to the pan and simmer over low heat for 2-3 minutes until the sauce thickens. Place the chicken on the serving platter and pour the sauce over. Serve at once.

Dutch Oven Chicken Cacciatore Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 17

1/3 cup all-purpose flour
2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
1/4 teaspoon kosher salt or sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 small carrots, peeled and cut crosswise into thirds
3 stalks celery, cut crosswise into quarters
1 medium onion, coarsely chopped
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 cup reduced-sodium chicken broth
1 cup dry red wine or cranberry juice
2 tablespoons white wine vinegar
6 medium plum tomatoes, coarsely chopped
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons freshly grated Parmesan cheese
2 tablespoons snipped fresh flat-leaf parsley

Steps:

Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess. 2.In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally. 3.Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally. 4.Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender. 5.To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.