Orange−Bourbon Chicken

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Orange−Bourbon Chicken

Postby Moderator » Sun Sep 29, 2013 6:57 am

Recipe Name: Orange−Bourbon Chicken

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

Code: Select all
Preheat oven to 425F. 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 425F,
basting occasionally, for about 15 minutes, until meat thermometer registers
190F. 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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