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Saute'ed Breast of Pheasant Amaretto Recipe

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This recipe for Saute'ed Breast of Pheasant Amaretto is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless pheasant breasts
3/4 c. flour
3 oz. olive oil
1/4 c. minced shallots
1/3 c. Amaretto & Brandy (1/2 of each)
1 Tbsp. Dijon mustard
1 Tbsp. chopped Parsley
Salt (prefer Kosher) & pepper
12 oz. fresh mushrooms, sliced
Juice of 1/2 lemon
1 c. heavy cream (or plain yogurt)
1/4 c. Almonds, chopped
Directions:
Directions:
Place breasts between plastic wrap; pound to 1/2" thick. Season both sides with salt & pepper; dredge in flour. Heat oil in pan on stove. Saute' breasts on both sides until golden brown and firm in center. Remove and hold warm. Add mushrooms, shallots, and lemon juice. Saute' until cooked and dry. Add Amaretto and reduce by 3/4. Add cream or yogurt and Dijon mustard; and stir until sauce thickens. Add salt & pepper to taste. Return pheasant to pan; toss to coat and reheat. Serve topped with chopped almonds and chopped parsley.
Personal Notes:
Personal Notes:
Can substitute chicken breasts for pheasant.

 

 

 

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