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| 2 | Chicken breast halves, boned, skinned (about 2 lbs) |
| 6 Esslöffel | butter |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 12 x ca. 30 g | Orange juice (frozen concentrate), thawed |
| 6 Esslöffel | Bourbon |
| 1/2 Tasse | Almonds, slivered |
| 2 Teelöffel | butter |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
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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.
* Chicken in orange bourbon sauce with buttered almonds - The recipe comes originally from _Woman's Day_.
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