1 (6 to 8 ounce) boneless, skinless chicken breast half
1 tablespoon olive oil
1/4 cup Italian-seasoned bread crumbs
1 tablespoon pine nuts
1 tablespoon butter
1/2 cup sliced fresh mushrooms
2/3 cup beef broth
1 tablespoon tomato sauce
2 tablespoons amaretto
1 tablespoon cornstarch
To prepare chicken:
Prepare a medium fire in the grill.
Rinse chicken and pat dry; coat with olive oil, then with bread crumbs.
Grill until cooked through.
To prepare sauce:
Toast pine nuts in a dry skillet, stirring frequently; transfer to a small bowl.
Melt butter in the skillet.
Add mushrooms; saute for 2 to 3 minutes.
Stir together broth, tomato sauce, amaretto and cornstarch; to to mushrooms.
Cook, stirring, over medium heat until thickened.
Pour over chicken; garnish with pine nuts.
Pairs Well With
This is a recipe from Marciano's restaurant in St. Louis, MO.
Per serving: 723 calories; 37g fat; 41.5g protein; 42.5g carbohydrate; 2g fiber