vendredi 17 avril 2015

Amaretto chicken

Serves 6
  • 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
  1. In a large skillet, melt the butter ; coat the chicken breasts in the flour and sauté in the butter, turning until cooked through.
  2. Add the french shallots and the garlic, sauté 30 seconds and remove the chicken to the platter and keep warm.
  3. Add the almonds and the amaretto to the skillet and cook for 1 minute ; add the heavy cream and bring to a boil.
  4. Pour the sauce over the chicken.
BON APPETIT