Categories: Poultry, Usenet 
      Yield: 4 servings 
  
-----------------------------CHICKEN AND SAUCE----------------------------- 
      2    Chicken breast 
           -halves, boned, 
           -skinned (about 2 lbs) 
      6 T  Butter 
    1/2 t  Salt 
    1/2 t  Pepper 
     12 oz Orange juice (frozen 
           -concentrate), thawed 
      6 T  Bourbon 
 
------------------------------BUTTERED ALMONDS------------------------------ 
    1/2 c  Almonds, slivered 
      2 t  Butter 
    1/2 t  Salt 
    1/2 t  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