After a stressful day at work yesterday, I came home and saw a bottle of Disaronno siting on the counter. Immediately I had the answer to my loooong day! No! I didn’t drink the entire bottle, I used it to make a sauce for my chicken. Mmm… and it’s like the plate good.
4 boneless skinless chicken breasts, olive oil, milk, flour, 1/3 c. amaretto liquor, 1/3 c. heavy cream, 1/4 c. dried cherries, chopped almonds
Rinse chicken and pat dry. Cut chicken into tenderloin strips (optional). Dip chicken in milk and coat with flour. Over medium heat, warm olive oil in frying pan. Cook all chicken breasts in pan oven medium heat, until no longer pink. Adding more oil if necessary. Set chicken aside. Reduce heat to low (so amaretto doesn’t burn) and add butter to pan. Once cooled, add amaretto, cream and cherries to pan, stirring constantly to loosen browned bits. Pour sauce over chicken and sprinkle with almonds.
*If desired, purée sauce before pouring over chicken!
Served with roasted potatoes and sugar snap peas.
What are you having for dinner today?