Orange-Bourbon Chicken

Recipe Ingredients

		Chicken and Sauce
2		Chicken breast - halves, boned,
		(about 2 lbs)
6 tablespoons	90ml	Butter
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
12 oz	340g	Orange juice - (frozen, concentrate), thawed
6 tablespoons	90ml	Bourbon
		Buttered Almonds
1/2 cup	46g / 1.6oz	Almonds - slivered
2 teaspoons	10ml	Butter
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper

Recipe Instructions

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 1 1/2 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 1/3. 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".

Source:
Rival Crockpot/Reggie Dwork

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