Chicken in orange bourbon sauce with buttered almonds
The recipe comes originally from Woman's Day.
- 2 whole chicken breasts,
halved, boned, skinned (4 halves, about
- 6 Tbsp butter,
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 oz frozen orange-juice concentrate,
- 6 Tbsp bourbon
- 1/2 cup slivered almonds
- 2 tsp butter,
- 1/2 tsp salt
- 1/2 tsp black pepper
Preheat oven to
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
Place chicken in skillet, skinned side up. Bake at
basting occasionally, for about 15 minutes.
Sautae 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 the almonds.
approximate measurement OK.
Tolerant Systems, San Jose California, USA
Recipe last modified: 26 Jul 87
From: email@example.com (Wayne Thompson)
Subject: RECIPE: Chicken in orange bourbon sauce
Date: 30 Oct 87 06:15:12 GMT
Organization: Tolerant Systems, San Jose California, USA
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