Amaretto Chicken

printable recipe from

Servings: 2-3



  1. Start by seasoning both sides of your chicken with salt and pepper.
  2. Spread each chicken breast half with 2 tbs of the softened goat cheese. Top with 1 slice of the prosciutto.
  3. Roll the chicken into a tight cylinder. Tie as shown (see picture in post) with kitchen twine. Trim off excess twine.
  4. Melt 1 tbs of butter over medium-high heat in a nonreactive skillet (enameled cast iron works extremely well).
  5. Add the mushrooms. Cook until softened, about 5 minutes. Remove the mushrooms to a plate, and set aside.
  6. Dredge each chicken “roll” in flour.
  7. Add the remaining butter and vegetable oil to the skillet (still over medium-high). Once melted, add in the chicken rolls. Cook for about 4 minutes on each side, turning 4 times, for a total of 16 minutes. Remove the chicken to the plate with mushrooms.
  8. Add the chicken broth to the skillet. This should cool the pan down enough to add the Amaretto without a flare-up. Be careful anyway, though. Also, add the Amaretto.
  9. Bring the sauce up to a boil, and stir/scrape to deglaze all the bits from the bottom of the pan. Simmer for 5 minutes, or until the sauce has reduced by a third.
  10. Return the chicken and mushrooms to the skillet, turning to coat in the sauce and heating through.
  11. Serve with rice, and top with the chopped parsley! Enjoy!


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