2 Whole chicken breasts,
Halved, boned, skinned
(4 halves - 2 lbs total)
6 tb Butter
1/2 ts Salt
1/2 ts Pepper
12 oz Frozen orange juice
Concentrate, thawed
6 ts Bourbon whiskey
BUTTERED ALMONDS:
1/2 c Slivered almonds
2 ts Butter
1/2 ts Salt
1/2 ts Pepper
Preheat oven to 425F.
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 of chicken under, forming compact shape about 1
1/2 inches thick. Place chicken in skillet, skinned
side up. Bake at 425F, basting occasionally, for
about 15 minutes.
Saute almonds in butter until lightly toasted.
Sprinkle with salt. Let cool to crisp.
Remove chicken to warm serving plates; keep warm. 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 almonds and serve.
