CHICKEN FRANGELICO RECIPE - FOOD.COM
Chicken Frangelico an Italian/American dish made from chicken cutlets, mushrooms, and Frangelico liquor reduced into a beautiful sauce.
Total Time 42 minutes
Prep Time 15 minutes
Cook Time 27 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
- In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
- Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
- Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
- Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
- Serve with pasta of your choice.
Nutrition Facts : Calories 223.2, FatContent 7.8, SaturatedFatContent 2.2, CholesterolContent 48.2, SodiumContent 180.2, CarbohydrateContent 18, FiberContent 1.2, SugarContent 2.9, ProteinContent 19.6
HAZELNUT LIQUEUR - FRANGELICO RECIPE - FOOD.COM
Poured into decorative bottles, this makes a lovely holiday/hostess gift. Its wonderful after dinner, with (or in) coffee. It is also used as a flavoring in many desserts.
Total Time 845 minutes
Prep Time 84
Cook Time 5 minutes
Yield 1 Pint, 16 serving(s)
Number Of Ingredients 5
Steps:
- In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
- Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
- Follow this by two strainings through slightly dampened cheesecloth.
- For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
- In a very small saucepan, combine the sugar and water.
- Bring to a boil over moderately high heat.
- Simmer, uncovered, 5 minutes.
- Let cool to room temperature.
- Stir in the vanilla.
- Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
- Cover tightly; shake to blend.
- Let mature, at room temperature or slightly cooler, for at least three weeks.
Nutrition Facts : Calories 154.1, FatContent 8.6, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 6.6, FiberContent 1.4, SugarContent 4.8, ProteinContent 2.1
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