1 whole chicken, cut up
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon paprika
1 teaspoon Dijon mustard
1 can 6 1/4 ounce frozen orange juice (softened or slightly thawed)
1 cup Amaretto
Preheat oven to 350 degrees.
Rinse chicken pieces and pat dry with a paper towel. Combine flour, salt, pepper, and paprika, and lightly coat chicken. Heat oil in a large skillet over medium-high heat. Saute chicken until lightly browned; place in large casserole dish.
Mix together mustard, orange juice, and Amaretto and add to skillet. Heat to a soft boil, stirring constantly until thickened. Pour sauce over chicken and bake (covered) for 45 minutes.
MAKE AHEAD MEAL:
(Option 1): Let cooked chicken pieces cool; then place in a freezer safe container or baggie. Mix together sauce ingredients and freeze separately. When ready to serve and eat, let thaw in fridge; put chicken in a baking dish, pour sauce over chicken, and follow baking instructions above.
(Option 2): Prepare recipe and bake as instructed. After cooling, tightly cover baking dish with aluminum foil and freeze up to one month. When ready to serve, let completely thaw in fridge and heat COVERED at 425 degrees for approximately 15-20 minutes until thoroughly heated.