2 whole lg. chicken breasts, split
Salt & freshly ground pepper to taste
3 tbsp. butter
1 (6 oz.) can frozen orange juice concentrate
1/4 c. toasted slivered almonds
2 tbsp. bourbon

Season chicken with salt and pepper; brown in butter. Reduce heat to low and add the orange juice concentrate (undiluted). Cover and cook 20 minutes or until tender. Remove chicken from pan and keep warm. Reduce liquid to consistency of heavy cream. Increase heat to brown liquid and add bourbon. Ladle over chicken and top with toasted almonds. Serve with rice and a green vegetable. Garnish with orange slices. Serves 4.