Chicken Amandine II

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  • 3 boneless skinless chicken breasts
  • kosher salt
  • black pepper
  • generous amounts of butter
  • 1 large onion or 2 small onions, julienned
  • A couple handfuls of sliced almonds
  • flour
  • amaretto
  • heavy whipping cream
  • almond extract

Slice each chicken breast in half horizontally, making a total of six thinner pieces.

Pound each breast flat with a mallet. Season each half-breast with salt and pepper, and let sit at room temperature while you start the onions.

Melt butter in a very large pans or in two medium pans (you need enough pan to cook all six chicken breasts). Add the onions and almonds. Add some salt and sugar to help soften the onions, and keep stirring.

Once the onions are soft thinly coat the chicken breasts in flour, and place in the pan to grill about ten minutes each side until cooked.

With a long kitchen match already lit in your right hand, pour some amaretto over the chicken and immediately light it on fire. Let the fire extinguish itself. If you don't light the fire immediately, the water will mix with the amaretto and the amaretto will not light!

Stir in some heavy cream. This will deglaze the pan, and thicken into a nice sauce.

Add more salt if needed.

If needed or desired, and a tiny bit of almond extract and stir in.

Plate the chicken, and pour the onions, almonds, and sauce over the chicken. Serve.

Serves: 6, serve with noodles.

Preparation time: 30 minutes