Orange-bourbon chicken

Yield: 4 servings

Measure Ingredient
2 \N Chicken breast halves, boned, skinned (about 2 lbs)
6 tablespoons Butter
½ teaspoon Salt
½ teaspoon Pepper
12 ounces Orange juice (frozen concentrate), thawed
6 tablespoons Bourbon
½ cup Almonds, slivered
2 teaspoons Butter
½ teaspoon Salt
½ teaspoon Black pepper

CHICKEN AND SAUCE

BUTTERED ALMONDS

Preheat oven to 425 degrees F. In large, heavy, oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1½ inches thick. Place chicken in skillet, skinned side up. Bake at 425 degrees F, basting occasionally, for about 15 minutes. Remove chicken to warm serving plates; keep warm.

Saute almonds in butter until lightly toasted. Sprinkle with salt.

Let cool to crisp.

Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by ⅓. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

NOTES:

* Chicken in orange bourbon sauce with buttered almonds -- The recipe comes originally from _Woman's Day_.

: Difficulty: easy.

: Time: 30 minutes.

: Precision: approximate measurement OK.

: Wayne Thompson

: Tolerant Systems, San Jose California, USA : waynet@...

: Copyright (C) 1986 USENET Community Trust

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