Bourbon-Orange Chicken - Rachael Ray - cooking recipe

Ingredients

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

Preparation

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