2 whole chicken breasts — halved — boned, skinned
3 1/2 ounces butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups frozen orange-juice concentrate — thawed
3/8 cup bourbon
2 1/8 ounces slivered almonds
1/3 ounce butter
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 220 C . 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 4 cm thick. Place chicken in skillet, skinned side up. Bake at 220 C
, basting occasionally, for about 15 minutes. Saute almonds in butter
until lightly toasted. Sprinkle with salt. Let cool to crisp. Remove
chicken to warm serving plates; keep warm. 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.
The recipe comes originally from Woman’s Day.