I have very fond memories of being a teenager staying at my dad’s in the summer and raiding his liquor cabinet for Amaretto.
For my young palette, the sweet liquor was quite the treat and a couple tumblers would get me nice and toasty. Then some weeks later, Dad would get the hankering for a pour. “HEY! Where’d all the amaretto go?!” and I would just sheepishly smile.
He knew. And I don’t think he really cared. I was a good kid.
For the most part.
Amaretto Almond Chicken
- 2 chicken breasts, filleted
salt and pepper to taste
1 T butter
1 T olive oil
3 c sliced mushrooms
1/2 c slivered almonds
1/2 c Amaretto
Salt and pepper your chicken breasts on both sides. In a medium skillet, heat the butter and oil. Sauté the chicken breasts until cooked through, flipping frequently to prevent heavy browning. Remove chicken from pan and keep warm.
In the same pan, sauté the mushrooms until soft. Add the almond slivers and lightly toast. Pour in amaretto and cook until reduced by about half.
Spoon mushroom mixture on top of chicken to serve.
Serving Size: One chicken fillet with 1/2 cup of topping
Number of Servings: 4
It was simple to make and turned out really well. The sweet cherry flavor of the amaretto was apparent but not overpowering. This is a definite make-again! We always have a bottle of amaretto lying around.