Bourbon-Orange Chicken - Rachael Ray

• Chicken
• 1 tablespoon olive oil
• 2 tablespoons butter, cut into small pieces
• 1 lb boneless skinless chicken breast
• salt
• fresh ground black pepper
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup whole smoked almonds, chopped
• 3 tablespoons Bourbon
• Butter and Bread
• 1 baguette or 3 french dinner rolls
• 2 tablespoons orange marmalade
• 2 tablespoons butter
• 2 teaspoons hot sauce

1. To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
2. When the butter has melted and is hot, add in the chicken.
3. Season with salt and pepper; brown for 3-4 minutes on each side.
4. Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
5. Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
6. Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
7. To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
8. In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
9. Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

chicken, olive oil, butter, chicken breast, salt, fresh ground black pepper, orange juice, almonds, bourbon, butter, baguette, orange marmalade, butter, hot sauce

Taken from www.food.com/recipe/bourbon-orange-chicken-rachael-ray-202360 (may not work)