Tuesday, October 20, 2009

Italian Amaretto Glazed Chicken with Toasted Almonds done in the Crockpot

A Tender Chicken Breast with Amaretto done in the Crockpot
Toast Almonds on a paper plate in the microwave for around 2 to 3 minutes till browned, keep stirring them and checking, do not burn.

4 Chicken Boneless breasts sliced in half to make eight pieces
1 stick of butter and 4 tablespoons of olive oil
1/4 teaspoon thyme, parsley, sage, rosemary
1/2 teaspoon of Garlic Powder
2 cups Chicken Broth
2 1/2 tablespoons of Corn Starch
1 package of Sliced Almonds Toasted
1 pound of sliced mushrooms

In a large fry pan saute chicken and mushrooms in 2 tablespoons of butter and olive oil till chicken lightly browned.
Add garlic powder and a dash of salt and pepper.
Transfer chicken to a crock pot with mushrooms and 1 cup of chicken broth cook on low for at least four hours.
In a small saucepan melt one tablespoon of butter, whisk corn starch in and add remaining chicken broth, bringing to a boil. Stir till smooth, remove from heat, add 1 tablespoon of Amaretto.
Toast almonds in microwave as described above.
Put chicken on a plate add 2 tablespoons of glazed sauce on top of chicken, top with toasted almonds. Spoon mushrooms around plate . Serve with steamed white rice, I add toasted almonds to the plain rice with a little melted butter.
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