1/4 cup whole smoked or roasted and salted almonds, chopped
2 shots bourbon
Butter and Bread:
1 baguette or 4 French dinner rolls
4 tbsps. marmalade
4 tbsps butter
3 tsps hot sauce
Instructions
Make the chicken: Preheat a medium to large nonstick skillet over medium-high heat. Add oil and butter. The oil will allow the butter to come to a higher temperature without burning the milk solids in the butter. When butter has melted, add chicken.
Season with salt and pepper and brown, 3 or 4 minutes on each side. Reduce heat to medium low. Add the juice concentrate and spoon over chicken as it melts down. Simmer 5 minutes. Transfer chicken to dinner plates, leaving most of the sauce in the pan. Top chicken with the almonds.
Raise the heat on the sauce and add bourbon. Cook sauce until it is slightly browned, 2 or 3 minutes. Spoon over chicken and serve.
Make the butter: Place bread in low oven or toaster over to crisp the crust. In a small bowl, microwave the marmalade and butter 15 seconds on high. Add hot sauce and stir. Spread or brush the sweet-hot butter on the crusty, hot bread and serve alongside the chicken and salad greens.
Originally Submitted
11/15/2008
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