Amaretto Chicken Soup Recipes

BASIC CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

ARCADIAN CAFE'S CHICKEN AMARETTO

Steps:

• In a large heavy-bottomed pot, add 1/2-inch of oil and heat to 325 degrees F. Dip chicken in water, sprinkle curry on both sides, roll in flour and repeat for remaining chicken breast. Fry chicken in oil for 3 to 5 minutes on each side or until juices run clear when pierced. Remove to a paper towel-lined plate.
• In a separate pot bring the broth to a boil. Sift the flour directly into the stock, and immediately start whisking. Continue to boil on medium heat until sauce starts to thicken. Stir in the liqueur.
• In a separate skillet, heat 1 tablespoon of olive oil. Add the portobello slices and the garlic. Saute until mushrooms are tender.
• Place chicken breast on plate, top with mushrooms, and then cover with the sauce.

AMARETTO CHICKEN SOUP

Steps:

• 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.
• Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
• 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.
• Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.

CROCK POT AMARETTO CHICKEN

Steps:

• Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag.
• Add chicken breasts (rinsed and patted dry) and toss to coat.
• Brown quickly in hot vegetable oil over medium high heat.
• Transfer to crock pot.
• Mix remaining ingredients and spoon over chicken.
• Cover and cook on low for 6 to 8 hours.
• Serve with rice.

AMARETTO CHICKEN

Steps:

• Melt 1/4 cup of the butter in a large skillet over medium heat. Brown chicken in butter quickly, and remove to a 9 x 13-inch baking dish.
• Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this sauce over the chicken breasts.
• Preheat oven to 350°F.
• Heat the craem, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
• Bake for 40 minutes or until chicken is cooked through.

CHICKEN AMARETTO DI SARONNO

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.

AMARETTO CHICKEN

Steps:

• Mix the can of frozen orange juice with a half can of water.
• Preheat oven to 350 degrees.
• Combine flour, salt, pepper, paprika and garlic salt.
• Coat chicken with this mixture.
• Heat oil and butter in skillet and saute chicken until brown.
• Remove and put in casserole.
• To skillet, add mustard, orange juice and Amaretto.
• Increase heat and boil, stirring constantly, until thick.
• Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.

AMARETTO CHICKEN

Steps:

• Preheat the oven to 350 (F) and make sure rack's low enough to hold chicken.
• Clean the chicken inside and out, removing gibblets and other internal organs.
• Pat dry with papertowls.
• Mix Amaretto, salt, pepper and brown sugar together untill sugar is disolved and rub/brush onto the chicken covering all of it.
• Save any left over Amaretto mix for basting while chicken is in the oven.
• Line your cooking pan with foil for easy clean up and spray with cooking spray.
• Place chicken on its back in the pan and place your Thermometer in the bird.
• The chicken will be done when the internal temperature is 180 (F) which, depending on your oven can take from 45 min to 1 1/2 hours.
• Remove chicken from oven when done and let cool before cutting.