Ingredients

Chicken And Sauce:
2 chicken breast halves, boned, (about 2 lb.)
6 Tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
12 oz. orange juice, frozen concentrate, thawed
6 Tbsp. bourbon
Buttered Almonds:
1/2 C. almonds, slivered
2 tsp. butter
1/2 tsp. salt
1/2 tsp. black pepper

Cooking Instructions

Preheat oven to 425. 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-inch thick. Place chicken in skillet, skinned side up. Bake at 425, 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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)