Recipe for "chicken-bourbn"

NAME

     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 1 kg in all)
     100 g     butter,
     2.5 ml    salt
     2.5 ml    pepper
     350 ml    frozen orange-juice concentrate, thawed
     100 ml    bourbon
          BUTTERED ALMONDS
     60 g      slivered almonds
     10 g      butter,
     2.5 ml    salt
     2.5 ml    black pepper

PROCEDURE

          (1)  Preheat oven to 220 deg. C.  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 4 cm
               thick.  Place chicken in skillet, skinned side up.
               Bake at 220  deg.  C,  basting  occasionally,  for
               about 15 minutes.
          (3)  Saute 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