Chicken with Amaretto Cream Sauce

Chicken with Amaretto Cream Sauce

This is a beautiful dish to serve if you are entertaining and guaranteed to be a success.


4 Boneless skinless chicken breasts
1 egg
2 tablespoons milk
1 cup ground
almonds “toasted”
½ cup dry bread crumbs
½ tsp pepper
½ cup all-purpose flour
3 tablespoons vegetable oil
2 tablespoons butter

Amaretto Cream Sauce

A mildly sweet and nutty complement to any boneless cut of white meat. Actually, quite nice on a trout or salmon filet as well.


1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups half & half cream
1 teaspoon tomato paste
1 each bouillon cube, chicken & beef, crushed
Serve with a simple rice pilaf and of course fresh Farm Boy vegetables.

Pat chicken dry. Beat egg & milk. Mix toasted almonds with bread crumbs & pepper,lightly dust chicken with flour; dip into egg mixture, letting excess drip off, dip into almond mixture to coat completely.

Place on dish and cover. Refrigerate for at least 1 hour orlonger (we usually prepare this in the morning and let it sit in the refrigerator all day….It seems to really tenderize it if it’s refrigerated all day)

On a jelly roll pan, heat oil & butter in 375’F oven for 5 min. Place chicken in single layer on pan; bake for 20-25minutes or no longer pink inside. Turning halfway through.

*** To toast almonds, heat small skillet cook over low heat until lightly browned stirring often, about 5 minutes ***|


In a non-stick skillet, melt the butter and brown the almonds until golden brown. Be very careful as they will burn quickly.

As soon as the almonds are nicely browned, add the Amaretto. Be extremely careful as it should and will flame up for about 10 seconds or so. Don’t be afraid, it is supposed to do that.This process burns off the alcohol.

After about 30-40 seconds you will have very little liquid in the pan (it will be dark brown).|

Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil. Reduce heat to medium low and simmer for about 12 minutes stirring often. The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.

NOTE: If the Amaretto doesn’t flare up in the pan, don’t worry! Your sauce will be fine.

B-man :wink: