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Chicken Casseroles

Granny's Orange Bourbon Chicken Breasts Casseroles

2  boneless, skinless Chicken breast
6 tablespoons Butter
1/2 teaspoon Salt
1/2 teaspoon Pepper
12 oz. 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
 
Preheat 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 at 425 degrees F, basting occasionally, for about 15 minutes, until meat thermometer registers 190 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 1/3.  Stir in bourbon; heat through.  Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

Because your own strength is unequal to the task, do not assume that it is beyond the powers of man; but if anything is within the powers and province of man, believe that it is within your own compass also.