Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange-Bourbon Chicken
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- #90170
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 boneless, skinless chicken breast halves
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces orange juice frozen concentrate, thawed
6 tablespoons bourbon
BUTTERED ALMONDS
1/2 cup almonds, slivered
2 teaspoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
directions
Heat oven to 425 degrees F. 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 1-1/2 inches thick.
Place chicken in skillet, skinned side up. Bake, basting occasionally, for about 15 minutes, until meat thermometer registers 190 degrees F. Remove chicken to warm serving plates; keep warm.
Saute 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 one-third. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.
added by
jesse
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 18, 2012
This recipe goes back 20 years from my mom. Have been making it ever since; especially good for guests. I serve with garlic mashed potatoes & vegetable. Nothing but compliments! Have never changed ingredients.