Chicken Breasts In Cider

• 2 whole chicken breasts, split and skinned
• 1 c. cider
• salt to taste
• freshly ground pepper
• 2 Tbsp. orange juice concentrate (frozen)
• grated rind of 1/2 orange
• 2 Tbsp. raisins
• 2 Tbsp. slivered almonds

1. Place 10-inch nonstick skillet over medium-high heat for 2 minutes or until a drop of water sizzles on surface.
2. Reduce heat to medium; put in chicken breasts.
3. Brown on both sides.
4. Sprinkle with salt and pepper.
5. Add cider and orange juice concentrate. Cover pan and reduce heat to low.
6. Simmer for 30 minutes, boiling occasionally.
7. Remove chicken breasts to serving dish.
8. Add raisins to skillet; bring liquid to a boil.
9. Boil until slightly reduced.
10. Pour over chicken.
11. Sprinkle with orange rinds and almonds.
12. Serve with rice pilaf.
13. Serves 4.

chicken breasts, cider, salt, freshly ground pepper, orange juice concentrate, orange, raisins, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290637 (may not work)