Frangelico Spritzer Food

APEROL SPRITZER

Aperol Spritzer image

Provided by Ina Garten

Time 5m

Yield 6 drinks

Number Of Ingredients 5

Ingredients

Ice cubes
1 (750 ml) bottle Prosecco, chilled
12 ounces Aperol, such as Barbieri
San Pellegrino or other sparkling water, chilled
6 half-round slices of orange or blood orange

Steps:

For each drink, fill a 14- to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of San Pellegrino, and an orange slice, and stir. Serve ice cold.

FRANGELICO FROSTING

Frangelico Frosting image

Make and share this Frangelico Frosting recipe from Food.com.

Provided by Ina Pickle

Categories Dessert

Time 10m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 4

Ingredients

6 tablespoons butter
1 lb powdered sugar, sifted
3 tablespoons Frangelico
2 -3 tablespoons hot coffee (to taste)

Steps:

In a large bowl; cream the butter and the powdered sugar.
Add the Frangelico and the coffee.
Beat until smooth.

Nutrition Facts : Calories 297, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 62, Carbohydrate 56.5, Sugar 55.5, Protein 0.1

CHICKEN FRANGELICO

Chicken Frangelico image

Chicken Frangelico an Italian/American dish made from chicken cutlets, mushrooms, and Frangelico liquor reduced into a beautiful sauce.

Provided by A Taste of Brooklyn

Categories Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken breasts
1/2 cup all-purpose flour
1 tablespoon italian seasoning
kosher salt
fresh ground black pepper
unsalted butter
extra virgin olive oil
1 shallot, chopped
1 (8 ounce) package baby bella mushrooms, thinly sliced
3/4 cup Frangelico
1 cup chicken stock
1 tablespoon Worcestershire sauce
2 tablespoons fresh Italian parsley, chopped

Steps:

Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
Serve with pasta of your choice.

Nutrition Facts : Calories 223.2, Fat 7.8, SaturatedFat 2.2, Cholesterol 48.2, Sodium 180.2, Carbohydrate 18, Fiber 1.2, Sugar 2.9, Protein 19.6

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