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-----------------------------CHICKEN AND SAUCE-----------------------------
2 Chicken breast 1/2 t Pepper
-halves, boned, 12 oz Orange juice (frozen
-skinned (about 2 lbs) -concentrate), thawed
6 T Butter 6 T Bourbon
1/2 t Salt
------------------------------BUTTERED ALMONDS------------------------------
1/2 C Almonds, slivered 1/2 t Salt
2 t Butter 1/2 t 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.
NOTES:
* 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
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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