Amaretto Chicken Soup

Description: If you like chicken cooked in wine, then you'll love it cooked in Amaretto! Adapted from a recipe by Chef Willie of Tioli's restaurant in San Diego.

Ingredients:

• 3 chicken breasts
• 1/2 cup seasoned flour
• 2 tablespoons clarified butter
• 1 cup Amaretto, divided
• 2 cups chicken stock
• 3 cups milk
• 1 red pepper, diced
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 carrot, diced
• 1 stalk celery, diced
• salt and pepper, to taste
• 1/4 cup toasted almond (optional)
• 3 tablespoons chopped parsley (optional)

Steps:

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.