Tuesday, April 27, 2010

Chicken Frangelico

This is another often requested recipe. It has a heavenly fragrance. It's not too spicy for kids, but has enough flavor to endear itself to the grown ups.

Chicken Frangelico
(as modified from Colorado Collage)

1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp curry powder
3 Tbs flour
1 1/2 lb boneless, skinless chicken breasts cut in 1" cubes
1/4 cup butter or olive oil
1/2 lb mushrooms, sliced
1/4 + cup Frangelico (hazelnut liqueur)
3 Tbs lemon juice
1 tsp grated lemon zest (~ 1 lemon's zest)
1 Tbs cornstarch
1 1/2 cups chicken broth

In pie dish mix spices and flour.
Coat cut chicken in flour mixture.
Brown on all sides in skillet with oil or butter coated chicken.
Add mushrooms, Frangelico, lemon juice, and zest.
Simmer 5 minutes.
In a small bowl combine cornstarch and chicken broth.
Stir into chicken mixture.
Cook over low heat until mixture bubbles and thickens.

Serve over pasta.

Notes and modifications:

This doubles and triples well. I will often thicken a large batch in a casserole dish in the oven as my skillet isn't big enough for a triple batch.

This freezes and reheats well.

If you like extra sauce, add more chicken broth and Frangelico.

I've never been told I added to much garlic or Frangelico.

This is another dish we made on the boat, modifying it with turkey, dehydrated mushrooms, and chicken bullion. Hunger makes the best sauce, and we enjoyed it just as much there as here.

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