Bourbon-Orange Chicken - Rachael Ray

Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  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.

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