1/2 cup honey
1/2 cup butter
1/2 cup amaretto liqueur
1 cup fresh lemon juice
1 lemon, cut into wedges
1 cup chopped fresh parsley
salt and pepper to taste
1 1/2 tablespoons butter
1/8 cup honey
2 tablespoons all-purpose flour
1/8 cup all-purpose flour
3 tablespoons butter
2 teaspoons paprika
In a medium skillet, heat the honey and butter over medium heat. Stirring occasionally, heat the zesty lemon juice slowly.
Add the sugar, lemon juice, lemon wedges, salt and pepper. Stirring constantly, add the butter mixture until the mixture is completely melted.
When the lemon mixture is hot, slowly pour in the flour, whisking constantly, until smooth. Pour over the chicken and sprinkle with butter mixture. Cover and return chicken to the pan.
Return the pan to the flames. When the butter mixture is slightly thickened, whisk in the flour mixture. Reduce heat to medium low. Season with salt and pepper. Cook for 1 to 2 minutes, or until tender. Remove the bird from the heat and reduce to a room temperature rack. Cover, and let cool for 10 minutes. Remove the sheet from the pan and allow it to cool completely, about 1 hour.
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