Title: Orange-Bourbon Chicken
Categories: Poultry Blank
Yield: 4 Servings

CHICKEN AND SAUCE
2		Chicken breast halves, boned, skinned (about 2 lbs)
6	tb	Butter
1/2	ts	Salt
1/2	ts	Pepper
12	oz	Orange juice (frozen concentrate), thawed
6	tb	Bourbon
BUTTERED ALMONDS
1/2	c	Almonds, slivered
2	ts	Butter
1/2	ts	Salt
1/2	ts	Black pepper

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_.

: Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK.

: Wayne Thompson : Tolerant Systems, San Jose California, USA : waynet@tolerant.uucp

: Copyright (C) 1986 USENET Community Trust

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