Orange−Bourbon Chicken
A top-rated recipe for Orange−Bourbon Chicken.
Ingredients
- 2 boneless, skinless Chicken breast
- 6 tbsp Butter
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 12 oz Orange juice , thawed, frozen −concentrate
- 6 tbsp Bourbon
Instructions
- 1
Buttered Almonds: 1/2 cup Almonds, slivered 2 teaspoons Butter 1/2 teaspoon Salt 1/2 teaspoon Black 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 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, until meat thermometer registers 190F. 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. Orange−Bourbon Chicken 115