---------- Recipe via Meal-Master (tm) v8.02
       Title: Orange-Bourbon Chicken
  Categories: Poultry, Fruits
       Yield: 4 servings
       2    Whole chicken breasts,
            Halved, boned, skinned
            (4 halves - 2 lbs total)
       6 tb Butter
     1/2 ts Salt
     1/2 ts Pepper
      12 oz Frozen orange juice
            Concentrate, thawed
       6 ts Bourbon whiskey
     1/2 c  Slivered almonds
       2 ts Butter
     1/2 ts Salt
     1/2 ts Pepper
   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 of chicken 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.
   Saute 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 almonds and serve.