Disaronno Cream Chicken

6 Skinless Chicken Breast Fillets
4 Tbs. Unsalted Butter
4 Tbs. Extra Virgin Olive Oil
Salt & Pepper To Taste
Flour
1 ½ Cups Heavy Cream
1 Cup Chicken Stock
1 Tbs. Minced Garlic
1 Tbs. Minced Shallots
2 - 3 Tbs. Disaronno
2 Tbs. Chives

Pound fillets into Scallopini thin fillets.  Cut each into serving size pieces.
Dip fillets very lightly into flour. Saute in 2 Tbs. each butter and olive oil for a few minutes on each side until golden.  Add salt and pepper to taste. Sprinkle with a pinch of flour when turning the fillets.

Remove from pan and set aside. Cover to keep warm.

Deglaze pan, keeping bits and pieces in the pan.  Add 2 Tbs. each butter and olive oil.  Add garlic and shallots. Saute until tender. Remove pan from heat. Add Disaronno and return pan to heat and reduce liquid by half.

Add chicken stock and reduce again in half.  Add cream and cook over medium heat until sauce is slightly thickened.  Taste and add more Disaronno if desired.  Stir in chives.

Return chicken fillets to pan to reheat on low heat for 10 minutes.

Serves 8

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Optional Garnish With Lemon and Capers