Ingredients
3 chicken breasts
12 cup seasoned flour
2 tablespoons clarified butter
1 cup Amaretto, divided
1 onion, diced
1 tablespoon olive oil
12 carrot, diced
1 stalk celery, diced
salt and pepper, to taste
1 red pepper, diced
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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. make mirepoix: saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper. 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. simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking