58 Ratings
  • 5 Rating Star 27
  • 4 Rating Star 15
  • 2 Rating Star 7
  • 3 Rating Star 5
  • 1 Rating Star 4

Rich and tasty. I had this in a restaurant years ago, experimented with it at home until I finally got it right.

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Ingredients

Directions

  • Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.

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  • Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.

  • Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

804.05 calories; 36.76 g protein; 23.39 g carbohydrates; 57.22 g fat; 239.42 mg cholesterol; 598.65 mg sodium.Full Nutrition


Reviews (51)

Read All Reviews

Most helpful positive review

12/26/2004
I made this as a second course for 8 on Christmas dinner 2004 never tried it before. Used Amaretto for liquor and it turned out marvellous. The Amaretto really didn't dominate. I served it together with lamb's lettuce roasted breadcrumbs some sun dried tomatoes (for colour). I actually wanted to add a slice of orange but I forgot. Really delicious!
(13)

Most helpful critical review

01/08/2007
I had high hopes for this recipe and was sorely disappointed. The flavors are strange together (In fact it tasted so odd I triple checked the recipe to make sure I didn't make any mistakes) and the sauce was thin and overly sweet. I could only eat half my portion and the rest of the family barely managed to choke their servings down. My husband even made the comment that he thought the recipe was submitted as a prank.
(6)
58 Ratings
  • 5 Rating Star 27
  • 4 Rating Star 15
  • 2 Rating Star 7
  • 3 Rating Star 5
  • 1 Rating Star 4
01/25/2004
This was easy. Personally I did not like the taste at all although I like all the ingredients.
(31)
08/29/2002
I really liked this recipe. I made it with evap. milk instead of cream; omitted mushroom and used 1/4 c. low fat marg.; and used 1 tsp. almond extract. My husband on the other hand hated it. After touching his tongue to the chicken he promptly scraped off the cheese wrapped it in foil and threw it away. And I had to give him a separate plate of rice because the sauce had spread to the rice on his plate. So unfortunately I won't be making this again.
(23)
01/25/2004
It has a very unique taste. Definitely is top 5 in my list. However anyone who doesnt like amaretto taste should not expect too much.
(18)
12/26/2004
I made this as a second course for 8 on Christmas dinner 2004 never tried it before. Used Amaretto for liquor and it turned out marvellous. The Amaretto really didn't dominate. I served it together with lamb's lettuce roasted breadcrumbs some sun dried tomatoes (for colour). I actually wanted to add a slice of orange but I forgot. Really delicious!
(13)
08/03/2009
I just made this dish per the recipe and it was wonderful. As with other reviewers I felt the sauce was a bit thin but my company said she preferred thin sauces to thick.
(13)
01/25/2004
An excellent recipe the flavours go together extremely well. I only recommend this for people who like strong flavours - all of the ingredients in this recipe are quite bold. I made a small roux first to thicken the sauce up and if you actually cook it for 40 minutes nobody will like it because the chicken will be dried out - try 20 minutes but better yet - learn your oven and how long it should take. Chop the capers too.
(13)
01/25/2004
I made this dish for a dinner party and it was a great success everyone loved it. But I did not use amaretto I used half and half rum and gin. It was delicious!
(12)
03/02/2009
My husband has made this recipe countless times and it is fantastic! Thanks so much for the recipe! This is one of our favorite chicken recipes and one we frequently make for guests.
(11)
10/05/2006
i combine this recipe with the almond sauce chicken breast recipe also found on this site. i follow the first three steps of the almond chicken recipe. i dredge the chicken in an egg and almond mixture. then i saute in butter over the stove top. then i start at step three on this recipe and put the sauce over the chicken and heat in the oven. i serve it with linguine. not the most healthy but very yummy and tasty.
(10)