DIRECTIONS:
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Preheat oven to 425F.
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In large heavy oven-proof skillet melt butter, let cool, but do not let
solidify.
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Turn chicken in butter to coat.
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Season chicken with salt and pepper.
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Tuck edges under, forming compact shape about 1 1/2 inches thick.
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Place chicken in skillet, skinned side up.
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Bake at 425F basting occasionally, for about 15 minutes.
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Sauté almonds in butter until lightly toasted.
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Sprinkle with salt.
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Let cool to crisp.
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Remove chicken to warm serving plates, keep warm.
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Add orange-juice concentrate to drippings in skillet.
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Stir over high heat until reduced by 1/3.
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Stir in bourbon, heat through.
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Stir in remaining salt and pepper, pour sauce over chicken.
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Sprinkle with the almonds.
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