- ¼ cup butter
- 6 chicken breasts halves, skinned and boned
- Flour
- 2 french shallots, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons sliced almonds, roasted
- ¼ cup amaretto
- 1 cup heavy cream
- In a large skillet, melt the butter ; coat the chicken breasts in the flour and sauté in the butter, turning until cooked through.
- Add the french shallots and the garlic, sauté 30 seconds and remove the chicken to the platter and keep warm.
- Add the almonds and the amaretto to the skillet and cook for 1 minute ; add the heavy cream and bring to a boil.
- Pour the sauce over the chicken.
BON APPETIT
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