4 lg. whole chicken breasts split (l lb)
1 tsp. salt
1/2 tsp. pepper
1/2 cup butter or margarine
1 (12 oz.) can water
1 lg. (12 oz.) can frozen orange juice concentrate thawed
1/3 cup slivered almonds, toasted
1/3 cup dry sherry (optional)
Season chicken with salt & pepper. In 2 large frying pans, brown breasts in butter on both sides over med. heat. (I only use my elec. skillet). Transfer all chicken to 1 pan. Add orange juice concentrate and water. Reduce heat to low. Simmer for 20 min., or until chicken is tender.
Remove chicken to serving platter. Sprinkle with toasted almonds, keep warm. Cook remaining liquid in pan over high heat stirring until reduced to consistency of heavy cream, about 5 min. (Sauce may brown slightly) If you wish, add the sherry and stir to blend. Pour sauce over chicken.
NOTE: To toast slivered almonds - sprinkle on baking sheet and lightly brown in 350 degree oven, stir occasionally. To use whole chickens: substitute 2 (2 1/2 to 3 lbs) frying chicken cut up. Cook sauce for 30 min. instead of 20. Serves 8