4 Tbsp. butter
4 chicken breasts, halved and
skinned
1 (6 oz.) can frozen orange
juice
3 Tbsp. bourbon

Brown chicken in butter on medium heat. Add the orange
juice; simmer until chicken is tender. Remove chicken from
pan. Add bourbon to orange juice in the pan. Mix well. Place
chicken back in the sauce. Heat thoroughly and serve immedi-
ately with the sauce over the chicken.
Note: Chicken thighs could be used instead of chicken
breasts.