Ingredients

• 2 boneless, skinless Chicken breast
• 6 tablespoons Butter
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 12 oz. Orange juice (frozen - concentrate), thawed
• 6 tablespoons Bourbon

Buttered Almonds:
•1/2 cup Almonds, slivered
• 2 teaspoons Butter
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper

Preparation

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.