1. Cut chicken in half-inch cubes; dredge in seasoned flour; saute in clarified butter on high heat; deglaze with 1/2 cup Amaretto and put to the side. 2. Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper. 3. Heat chicken stock and add the mirepoix; add the milk or cream. Cook until is has reduced by 25% and then add sugar, 1/2 cup amaretto and the chicken cubes. 4. Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
