Recipe - Orange-Bourbon Chicken

CHICKEN AND SAUCE
2 Chicken breast
halves, boned,
skinned (about 2 lbs)
6 tablespoon Butter
One half teaspoon Salt
One half teaspoon Pepper
12 ounce Orange juice (frozen
concentrate), thawed
6 tablespoon Bourbon

BUTTERED ALMONDS
One half cup Almonds, slivered
2 teaspoon Butter
One half teaspoon Salt
One half teaspoon Black pepper

Preheat oven to 425 degrees F. In large, heavy, ovenproof 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 One half 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 orangejuice 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini