| 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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