Chicken Amaretto Di Saronno: A Taste of Italy in Every Bite

The scent of Amaretto always transports me back to a small trattoria in Venice, tucked away on a quiet canal. It was there, during a culinary exploration, that I first encountered the magic of incorporating this almond-flavored liqueur into savory dishes. While sipping an espresso, I observed the chef drizzling Amaretto over chicken before baking it. The aroma alone was intoxicating, and the resulting dish was a revelation—a perfect balance of sweet and savory that danced on the palate. I’ve been experimenting with this flavor profile ever since, and this Chicken Amaretto Di Saronno recipe is my ode to that unforgettable Venetian experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Dietary Type: Not Gluten-Free

Ingredients

• 6 boneless, skinless chicken breast halves
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• Curry powder, to taste
• Flour, for dredging
• ¼ cup butter
• ½ lb fresh mushrooms, thickly sliced
• ¼ cup Amaretto Di Saronno
• 1 lemon, juice and zest of
• 1 ½ cups chicken broth
• 1 tablespoon cornstarch
• 6 Pepperidge Farm patty shells, baked according to package directions
• Optional garnish: Parsley, chopped and diced tomato

Equipment Needed

• Large skillet
• Shallow dish for dredging
• Measuring cups and spoons
• Lemon zester
• Lemon juicer
• Whisk
• Serving spoon

Instructions

1. Begin by preparing the chicken. Cut the chicken breasts into 1-inch wide strips. This ensures even cooking and a more manageable size for enjoying within the patty shells.
2. In a shallow dish, combine salt, pepper, garlic powder, and curry powder. Sprinkle this mixture generously over the chicken strips, ensuring each piece is well-seasoned. The curry powder adds a subtle warmth that complements the Amaretto beautifully.
3. Place flour in a separate shallow dish. Roll each chicken strip in the flour, coating it evenly. This flour coating will help the chicken brown nicely and will also contribute to thickening the sauce later on.
4. Melt the ¼ cup of butter in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken.
5. Add the floured chicken strips to the hot skillet and brown them on all sides. Don’t overcrowd the pan; you may need to work in batches to ensure proper browning. Browning the chicken is crucial for developing a rich, savory flavor.
6. Once the chicken is browned, add the ½ lb of thickly sliced fresh mushrooms to the skillet. Cook the mushrooms until they are softened and have released their moisture, about 5-7 minutes. The mushrooms will absorb the delicious flavors from the browned chicken and butter.
7. Pour the ¼ cup of Amaretto Di Saronno into the skillet. Be careful, as the Amaretto may briefly flame. Scrape the bottom of the skillet to deglaze it, loosening any browned bits that have stuck to the pan. These browned bits are packed with flavor and will add depth to the sauce.
8. Add the grated lemon zest and lemon juice from the lemon to the skillet. The lemon adds a bright, citrusy note that balances the sweetness of the Amaretto and the richness of the butter and mushrooms.
9. Simmer the mixture for 5 minutes, allowing the flavors to meld together.
10. In a separate bowl, whisk together the 1 ½ cups of chicken broth and 1 tablespoon of cornstarch until smooth. This cornstarch slurry will act as a thickening agent for the sauce.
11. Pour the chicken broth and cornstarch mixture into the skillet. Stir continuously over low heat until the mixture bubbles and thickens. This should take about 3-5 minutes. Be sure to stir constantly to prevent the cornstarch from clumping.
12. Season the sauce to taste with salt, if necessary. Remember that the chicken broth may already contain salt, so taste the sauce before adding more.
13. Spoon the Chicken Amaretto mixture into the baked Pepperidge Farm patty shells. The crisp, flaky patty shells provide the perfect vessel for the rich and flavorful chicken filling.
14. Garnish with freshly chopped parsley and diced tomato, if desired. The parsley adds a pop of color and freshness, while the diced tomato provides a contrasting texture and a subtle sweetness.
15. Serve immediately and enjoy!

Expert Tips & Tricks

• To save time, use pre-sliced mushrooms. However, freshly sliced mushrooms will always have a better flavor and texture.
• For a richer flavor, use homemade chicken broth.
• If the sauce is too thick, add a little more chicken broth to thin it out. If the sauce is too thin, whisk a little more cornstarch with cold water and add it to the skillet, stirring until thickened.
• Don’t overcook the chicken, or it will become dry and tough. It’s done when it’s no longer pink inside and the juices run clear when pierced with a fork.
• If you don’t have Pepperidge Farm patty shells on hand, this filling can be served over rice, pasta, or mashed potatoes.
• For a more intense Amaretto flavor, add an extra tablespoon of Amaretto Di Saronno to the sauce.

Serving & Storage Suggestions

Serve the Chicken Amaretto Di Saronno immediately after preparing to ensure the patty shells remain crisp and flaky. Garnish with fresh parsley and diced tomato for a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or in the microwave. Be aware that the patty shells will lose their crispness upon reheating. Freezing is not recommended as it will affect the texture of the chicken and the patty shells.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	222.6 kcal	N/A
Calories from Fat	N/A	39%
Total Fat	9.6 g	14%
Saturated Fat	5.4 g	26%
Cholesterol	88.8 mg	29%
Sodium	324.1 mg	13%
Total Carbohydrate	3.4 g	1%
Dietary Fiber	0.4 g	1%
Sugars	1 g	3%
Protein	29.7 g	59%

Variations & Substitutions

• For a gluten-free option, use gluten-free flour for dredging and serve the Chicken Amaretto over rice or quinoa instead of in patty shells.
• Instead of chicken, try using turkey or pork.
• Experiment with different types of mushrooms, such as shiitake or cremini.
• Add other vegetables, such as chopped onions, bell peppers, or peas.
• For a dairy-free version, use olive oil instead of butter.
• If you don’t have Amaretto, you can substitute with almond extract (start with ½ teaspoon and add more to taste).

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the Chicken Amaretto mixture ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to bake the patty shells and assemble the dish just before serving.

Q: Can I use frozen chicken breasts?
A: Yes, but be sure to thaw them completely before cutting them into strips and cooking.

Q: Can I add cream to the sauce?
A: Yes, adding a splash of heavy cream or half-and-half at the end will make the sauce even richer and creamier.

Q: Can I use a different type of alcohol instead of Amaretto?
A: While Amaretto is essential for the dish’s signature flavor, you could experiment with other liqueurs like brandy or marsala, but the flavor will be different.

Q: What is the best way to reheat leftovers?
A: Reheat gently in a skillet over low heat, or in the microwave. Add a little chicken broth if the sauce has thickened too much during refrigeration.

Final Thoughts

This Chicken Amaretto Di Saronno is a delightful dish that brings a touch of Italian elegance to your table. The combination of savory chicken, earthy mushrooms, and the subtle sweetness of Amaretto creates a flavor profile that is both comforting and sophisticated. Don’t be afraid to experiment with variations to make it your own. I encourage you to try this recipe and share your feedback. This dish pairs beautifully with a crisp white wine or a refreshing green salad. Buon appetito!