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@...
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