Updated: Dec 4, 2019
I've asked at least 14 people in the past two days if they know what chicken amaretto is.......okay I lied....maybe 6. But the point is, NO one knows. How? This dish is a classic in my family and I finally got the guts to share our secret. It's unbelievably good. It's sweet + savory all in one.
I have yet to meet one person we make this for to hate it.....I promise I won't let you down.
Someone call Master Chef and sign me up.....psh I can make this in the unrealistic 30 minutes they give you.......
Don't be fooled by my plating. This took me a good 10 minutes to plate alone. Kevin patiently waited for his plate while I photographed it for forever.
The chicken will obviously take the longest. I used the chicken seasoning by Stubbs. I love the flavor this seasoning brings. It works for any meal literally. Coat the chicken thoroughly and toss in some fresh garlic!
After you flip your chicken once add some Italian seasoning in there.
Once the chicken starts cooking through a little more, add in your asparagus and let cook on low.
Now its time for the amaretto sauce. This sauce takes patience and love! But it is sooooooo worth it.
Bring your chicken broth, amaretto, and half + half to a boil. Slowly whisk in your cornstarch to make your sauce thicken. This will take some time because you want to make sure the alcohol is cooked out and your sauce to an appropriate thickness.
I added in a touch of salt and some pepper to give it a little extra flavor. Feel free to taste test throughout the stirring process. If you have a sweet tooth, you'll love it!
By the time your sauce is thickening, your chicken and asparagus should be done, nice and toasty!
All thats left to do is cook your mushrooms in a sauce pan with some grass fed butter and you are good to go!
**Drum-roll for more finished product photos**
This meal is great anytime. It's been a family favorite for quite some time now. We usually cook it for Christmas Eve or something special. You can cook chicken like this anytime. What's really the kicker is the sauce. I honestly think it would be great on tons of food!