Chicken Amaretto
4 to 6 boneless chicken breasts, with skin on water to cover chicken 2 teaspoons baking soda
1/2 teaspoons salt
2/2 teaspoon ground black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon salt 1
teaspoon paprika 3 or 4 tablespoons self rising flour 1 tablespoon oil 3 tablespoons butter 1 -- 6
1/4 ounce can frozen orange juice, thawed
3/2 can water 1 1/2 tablespoon Dijon mustard 2 or 3 Tablespoons honey 1 cup Amaretto*
Rinse chicken. Place in cold water to cover combined with 2 teaspoons baking soda. Soak for about 10
minutes. Rinse with clear cold water. Drain well. This will freshen the taste of the chicken.
Sprinkle chicken with a mixture of: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika
and 1 teaspoon garlic powder. Set aside, covered in refrigerator for at least 30 minutes. Preheat
oven to 350 degrees. Combine additional 1 teaspoon salt, 1 teaspoon paprika with the 3 or 4
tablespoons self rising flour. Coat chicken well with flour mixture. Heat oil and butter in skillet
over medium heat. Saute coated chicken over medium-high heat, turning once, and cooking until golden
brown. Remove chicken to a rack to drain.
Place chicken, skin side up, in a 9x13 baking dish. Dilute frozen orange juice with 1/2 can of
water. Whisk mustard, honey and Amaretto together. Combine orange juice and Amaretto mixture. Bring
to a boil in skillet stirring constantly until it begins to thicken. Pour over breasts and bake at
350 Degrees F. for 45 minutes or until thoroughly tender.
Nita's Note: Amaretto may be substituted with 1 teaspoon Pure Almond Extract plus 1 cup Apple
Juice. Would be nice with a package of slivered almonds sprinkled on top about 10 minutes before
dish is done.
Nita Holleman
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