Subject: RECIPE: Chicken in orange bourbon sauce
From: [email-masked] (Wayne Thompson)
Date: 30 Oct 87 06:15:12 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CHICKEN-BOURBN M "26 Jul 87" 1987
.RZ "ORANGE-BOURBON CHICKEN" "Chicken in orange bourbon sauce with buttered almonds"
The recipe comes originally from \fIWoman's Day\fR.
.IH "Serves 4"
.SH		CHICKEN AND SAUCE
.IG "2" "whole chicken breasts,"
halved, boned, skinned (4 halves, about 
.AB "2 lbs" "1 kg"
in all)
.IG "6 Tbsp" "butter," "100 g"
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "\(12 tsp" "pepper" "2.5 ml"
.IG "12 oz" "frozen orange-juice concentrate," "350 ml"
thawed
.IG "6 Tbsp" "bourbon" "100 ml"
.SH		BUTTERED ALMONDS
.IG "\(12 cup" "slivered almonds" "60 g"
.IG "2 tsp" "butter," "10 g"
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "\(12 tsp" "black pepper" "2.5 ml"
.PH
.SK 1
Preheat oven to
.TE 425 220 .
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.
.SK 2
Tuck edges under, forming compact shape about
.AB "1-\(12 inches" "4 cm"
thick.
Place chicken in skillet, skinned side up. Bake at
.TE 425 220 ,
basting occasionally, for about 15 minutes.
.SK 3
Saut\z\(aae almonds in butter until lightly toasted. Sprinkle with salt.
Let cool to crisp.
.SK 4
Remove chicken to warm serving plates; keep warm.
.SK 5
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
approximate measurement OK.
.WR
Wayne Thompson
Tolerant Systems, San Jose California, USA
[email-masked]