Creamy amaretto chicken

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    Creamy amaretto chicken

    Creamy amaretto chicken


    56 people made this

    About this recipe: Rich and tasty. I had this in a restaurant years ago, then experimented with it at home until I finally got it right.

    Serves: 4 

    • 110g butter, divided
    • 4 skinless, boneless chicken breast fillets
    • 3 spring onions, diced
    • 450g fresh mushrooms, sliced
    • 3 cloves garlic, crushed
    • 1/2 teaspoon chopped fresh tarragon
    • 250ml double cream
    • 110g grated Gruyere cheese
    • 125ml amaretto liqueur
    • 4 tablespoons capers

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Melt half of the butter in a large frying pan over medium high heat. Brown chicken in butter quickly, and remove to a 20x30cm baking dish.
    2. Add remaining butter to frying pan and brown the spring onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.
    3. Preheat oven to 180 C / Gas 4.
    4. Heat the cream, cheese and amaretto in the frying pan, whisking rapidly. Stir in capers, then pour sauce over chicken, spring onions and mushrooms.
    5. Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink in the middle.
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    Reviews in English (57)


    What a divine recipe. I substitued white wine for the amaratto and omitted the capers - not a big fan of each in savoury dishes. It was sublime, restaurant quality food. Can highly recommend and it takes no time at all to put together. Thanks Rebecca! x  -  02 Aug 2011


    This was easy. Personally I did not like the taste at all, although I like all the ingredients.  -  28 Mar 2002  (Review from Allrecipes US | Canada)


    I really liked this recipe. I made it with evap. milk instead of cream; omitted mushroom and used 1/4 c. low fat marg.; and used 1 tsp. almond extract. My husband on the other hand hated it. After touching his tongue to the chicken he promptly scraped off the cheese wrapped it in foil and threw it away. And I had to give him a separate plate of rice because the sauce had spread to the rice on his plate. So unfortunately I won't be making this again.  -  17 Apr 2001  (Review from Allrecipes US | Canada)

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