---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Usenet
       Yield: 4 servings
 -----------------------------CHICKEN AND SAUCE-----------------------------
       2    Chicken breast
            -halves, boned,
            -skinned (about 2 lbs)
       6 tb Butter
     1/2 ts Salt
     1/2 ts Pepper
      12 oz Orange juice (frozen
            -concentrate), thawed
       6 tb Bourbon
 ------------------------------BUTTERED ALMONDS------------------------------
     1/2 c  Almonds, slivered
       2 ts Butter
     1/2 ts Salt
     1/2 ts 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.
   *  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