Frank's Recipes! Orange Bourbon Chicken

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Orange Bourbon Chicken

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. Sauté 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.