| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Poultry, Usenet | 4 | Servings |
INGREDIENTS
| 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 |
| 1/2 | c | Almonds, slivered |
| 2 | ts | Butter |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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