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Category: Chicken
Prep Time: Cook Time: Total Time:
3 tbsp butter, divided
1/4 cup flour
1/8 tsp plus 1/4 tsp salt, divided
1/8 tsp ground black pepper
1/4 cup diced onion
1 clove minced garlic
1/4 cup Frangelico (hazelnut-flavored liqueur)
1 cup half-and-half
2 tsps cornstarch
4 (4 oz) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tbsp slivered almonds, toasted
In a large skillet, heat 2 tbsp margarine over medium-high heat until it melts. In a shallow dish or pie plate, combine the flour, 1/8 tsp salt and black pepper. Coat chicken breasts in flour mixture and saute in margarine, turning until golden brown on each side and cooked through. Remove the chicken to a platter and keep warm.
Add the remaining tbsp of butter to the skillet along with the onion and garlic. Saute 3 to 5 minutes, scraping up any browned bits on the bottom of the pan. Add the Frangelico and continue to saute an additional 3 to 5 minutes.
In a small bowl or measuring cup, combine the half-and-half and cornstarch. Reduce heat to medium low and gradually add the half-and-half mixture to the skillet. Allow the sauce to thicken. Pour the sauce over the chicken, top with toasted almonds and serve. Serve with brown rice, couscous or egg noodles. Serves 4
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CHICKEN FRANGELICO I
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 tbsp butter, divided
1/4 cup flour
1/8 tsp plus 1/4 tsp salt, divided
1/8 tsp ground black pepper
1/4 cup diced onion
1 clove minced garlic
1/4 cup Frangelico (hazelnut-flavored liqueur)
1 cup half-and-half
2 tsps cornstarch
4 (4 oz) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tbsp slivered almonds, toasted
In a large skillet, heat 2 tbsp margarine over medium-high heat until it melts. In a shallow dish or pie plate, combine the flour, 1/8 tsp salt and black pepper. Coat chicken breasts in flour mixture and saute in margarine, turning until golden brown on each side and cooked through. Remove the chicken to a platter and keep warm.
Add the remaining tbsp of butter to the skillet along with the onion and garlic. Saute 3 to 5 minutes, scraping up any browned bits on the bottom of the pan. Add the Frangelico and continue to saute an additional 3 to 5 minutes.
In a small bowl or measuring cup, combine the half-and-half and cornstarch. Reduce heat to medium low and gradually add the half-and-half mixture to the skillet. Allow the sauce to thicken. Pour the sauce over the chicken, top with toasted almonds and serve. Serve with brown rice, couscous or egg noodles. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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