A mildly sweet and nutty complement to any boneless cut of white meat. Actually, quite nice on a trout or salmon filet as well.
1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 each bouillon cube, chicken, crushed
1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 each bouillon cube, chicken, crushed
Preparation
In a non-stick skillet, melt the butter and brown the almonds until golden brown. Be very careful as they will burn quickly. As soon as the almonds are nicely browned, add the Amaretto. Be extremely careful as it should and will flame up for about 10 seconds or so. Don't be afraid, it is supposed to do that. This process burns off the alcohol. After about 30-40 seconds you will have very little liquid in the pan (it will be dark brown).
Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil. Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often. The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.
