Orange-Bourbon Chicken with Buttered Almonds

Directions

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 1½ inches thick.

Place chicken in skillet, skinned side up.

Bake at 425 degrees F, basting occasionally, for about 15 minutes.

Remove chicken to warm serving plates; keep warm.

Sauté almonds in butter until lightly toasted.

Sprinkle with salt.

Let cool to crisp.

Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by ⅓.

Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken.