recipes@decwrl.UUCP (10/30/87)
CHICKEN-BOURBN(M) USENET Cookbook CHICKEN-BOURBN(M)
ORANGE-BOURBON CHICKEN
CHICKEN-BOURBN - Chicken in orange bourbon sauce with but-
tered almonds
The recipe comes originally from Woman's Day.
INGREDIENTS (Serves 4)
CHICKEN AND SAUCE
2 whole chicken breasts, halved, boned, skinned (4
halves, about 2 lbs in all)
6 Tbsp butter,
1/2 tsp salt
1/2 tsp pepper
12 oz frozen orange-juice concentrate, thawed
6 Tbsp bourbon
BUTTERED ALMONDS
1/2 cup slivered almonds
2 tsp butter,
1/2 tsp salt
1/2 tsp black pepper
PROCEDURE
(1) Preheat oven to 425 deg. F. In large heavy oven-
proof skillet melt butter; let cool, but do not
let solidify. Turn chicken in butter to coat. Sea-
son chicken with salt and pepper.
(2) Tuck edges under, forming compact shape about 1-
1/2 inches thick. Place chicken in skillet,
skinned side up. Bake at 425 deg. F, basting occa-
sionally, for about 15 minutes.
(3) Saut' almonds in butter until lightly toasted.
Sprinkle with salt. Let cool to crisp.
(4) Remove chicken to warm serving plates; keep warm.
(5) Add orange-juice concentrate to drippings in skil-
let; stir over high heat until reduced by 1/3.
Stir in bourbon; heat through. Stir in remaining
salt and pepper; pour sauce over chicken. Sprin-
kle with the almonds.
RATING
Difficulty: easy. Time: 30 minutes. Precision: approximate
measurement OK.
CONTRIBUTOR
Wayne Thompson
Tolerant Systems, San Jose California, USA
waynet@tolerant.uucp