---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ORANGE-BOURBON CHICKEN
 Categories: Poultry, Usenet
      Yield: 4 servings
 
-----------------------------CHICKEN AND SAUCE-----------------------------
      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

------------------------------BUTTERED ALMONDS------------------------------
    1/2 c  Almonds, slivered
      2 ts Butter
    1/2 ts Salt
    1/2 ts 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. 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
 
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