Chicken breasts are browned, then baked with an orange amaretto sauce for an elegant, yet easy main dish. Serve with a and rice side dish for a complete meal. This is quite easy to make and goes together quickly. I prefer skin-on chicken breasts to keep the white meat from drying out. You may substitute boneless, skinless chicken breasts if you wish. If you use dark chicken pieces, you may need to extend the baking time another 10 to 15 minutes to ensure it is done.
- 3 tablespoons flour (all-purpose)
- 2 teaspoons Hungarian sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rubbed sage
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon black
- pepper (freshly ground )
- 6 boneless breast halves
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 can (6-1/4 ounces) frozen orange juice concentrate mixed with 3 ounces water (half of the emptied orange juice can)
- 1 cup amaretto liqueur
- 1-1/2 tablespoons Dijon mustard
- Optional: chopped parsley for garnish
Preheat oven to 350 degrees F. Line a 9- x 13-inch baking pan with nonstick foil.
Whisk together flour, paprika, onion powder, garlic powder, sage, salt, and pepper.
Sprinkle mixture evenly over both sides of chicken breasts.
Heat a large, heavy skillet over medium-high heat.
Add olive oil and butter, swirling to combine and coat the bottom of the pan.
Sear the chicken breasts on both sides until golden, turning only once. (Do this in 2 batches if need be.)
Transfer to prepared baking pan.
Add orange juice mixture, amaretto liqueur, and Dijon mustard to the skillet drippings.
Stir, scraping up any browned bits into the sauce, and boil until reduced by half and thickened about 5 minutes.
Pour orange amaretto sauce over chicken breasts.
Cover with foil and bake for 30 minutes in preheated oven.
Let chicken rest for 10 minutes before serving.
Serve chicken breasts drizzled with pan sauce, and garnish with parsley.