2 boneless, skinless Chicken breast
- 6 tablespoons Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 12 oz. Orange juice (frozen -concentrate), thawed
- 6 tablespoons Bourbon
- Buttered Almonds
- 1/2 cup Almonds, slivered
- 2 teaspoons Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon 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, until meat thermometer registers 190 F. 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.
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