Duluth, GA 75°F
By Chef Debbie McGeorge
With our busy schedules, we often find ourselves in a bind to prepare an impressive meal for last-minute company. Here’s an easy menu that takes less than 45 minutes to prepare. Since the meat simmers in a sauce after it’s sautéed, this is a quick way to braise without much effort.
SHOPPING LIST:
4 boneless chicken breasts
1 small can frozen unsweetened orange juice concentrate Bourbon
Sliced almonds
Uncle Ben’s Original Recipe Long Grain and Wild Rice Stouffer’s Frozen Spinach Soufflé
INSTRUCTIONS:
Prepare Uncle Ben’s rice. Once that’s started, start the chicken recipe.
ORANGE & BOURBON CHICKEN
4 boned chicken breasts
2 Tbsp. oil
2 Tbsp. butter
Salt & pepper to taste
1 small can frozen unsweetened orange juice concentrate
2 Tbsp. bourbon
1/2 cup sliced almonds, lightly toasted
Heat oil and butter in sauté pan. Sprinkle chicken breasts with salt and pepper to taste then sauté on medium until golden. While chicken is cooking, toast almonds in oven. Drain off oil from sauté pan and add can of orange juice concentrate. (Do not dilute.) Cover and simmer 10 minutes or until chicken is done.
While chicken is simmering, prepare spinach soufflé.
Just before serving, add bourbon to sauce in pan and stir to distribute evenly. Serve chicken over rice with extra sauce, top with toasted almonds, and the spinach soufflé on the side.
(Note: fresh broccoli works well with this dish, too, if you’re not fond of spinach.)
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