2 8 ounce Boneless Chicken Breasts, cut in half Salt & Freshly Ground Black Pepper 3 Tablespoon Unsalted Butter 2 teaspoon Dark Brown Sugar 2 ounce Southern Comfort Whiskey 1 Tablespoon Orange Juice (concentrate Is best)

4 ounce Chicken Stock

Pound chicken halves until almost doubled in size, season with salt and pepper. Heat butter in saute pan until hot. Add chicken halves and saute until golden brown. Add Dark Brown Sugar, Southern Comfort Whiskey, and orange juice, saute until all alcohol is removed from the and a thin glaze forms. Add Chicken Stock and reduce 1/2 by volume. Arrange orange slices on top of chicken making sure the slices pick up some of the sauce. Transfer pieces to a hot platter and pour the sauce over the top. Serve immediately. Serves 2 - Time: 15 minutes

Posted from the Echo's Library by Frank Skelly