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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)