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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 a large heavy oven-proof skillet melt butter. Allow butter let cool but do not solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Place chicken in skillet, skin side down.
Bake at 425 degrees F, basting occasionally, for about 15 minutes, until meat thermometer registers 170 F. Remove chicken to warm serving plates; keep warm.
Sauté 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. CAUTION! Remove pan from heat then stir in bourbon alcohol may flame; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.
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(Added: 2-Mar-2008)
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