Chicken/ Petto di Pollo al Amaretto
- 6 chicken breasts, deboned and skinned
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper
- Pinch of Tarragon
- 1 leek, coarsely chopped
- 1/3 cup amaretto
- 1 tbsp brandy
- 3 egg yolks
- 1/4 cup whipping cream
Flatten the chicken breasts by pounding lightly between twp sheets of waxed paper. In a large saute pan, melt the butter over medium heat. Meanwhile, lightly dredge the chicken breasts in flour; shake off excess and place in the heated pan. season with salt and pepper to taste and add tarragon for extra flavor. Saute the chicken 3-5 minutes on each side until golden. Remove the chicken to a platter and keep warm.
Add the leek to the pan and saute until limp, approximately 4 minutes.
Add the amaretto to the pan to deglaze, stirring briskly for 1-2 minutes. After deglazing with the amaretto, adding the brandy. While stirring, flame the mixture so that the alcohol will burn off. Reduce heat to a simmer.
In a small bowl, mix the egg yolks and cream and add to the pan and simmer over low heat for 2-3 minutes until the sauce thickens. Place the chicken on the serving platter and pour the sauce over. Serve at once.