For the Brine (optional):

• 1 cup water
• 1/2 cup Woodford Reserve Bourbon
• 1/4 cup brown sugar
• 1 teaspoon salt

For the Sauce:

(Can be made a day in advance.)

• 1 cup orange juice, concentrate
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground clove
• 1/4 cup Woodford Reserve Bourbon
• 1/4 cup sorghum
• 1 tablespoon soy sauce
• Salt to taste
• 3 tablespoons butter

Combine the ingredients for the brine, and stir until the sugar is dissolved. Add the chicken and let sit for an hour.

IF YOU DON’T HAVE TIME TO BRINE THE CHICKEN, BEGIN THE RECIPE AT THIS STEP.

Dry the chicken. Combine the orange juice concentrate, all the spices, bourbon, sorghum and soy sauce together in a small sauce pan. Bring to a simmer and reduce by half.

Heat 1 tablespoon of butter in a heavy bottomed pan. Saute´the chicken breasts skin-side down until golden. Flip the breasts, cook for three minutes. Add the orange sauce to your sauce pan, bring to a simmer and put into a 350-375 degree oven for about 15 minutes until the chicken is fully cooked.

Remove the breasts from the pan and hold in a warm place while you finish the sauce. Add the Woodford Reserve to the sauce and bring to a simmer until lightly thickened. Check the salt, add to taste. Swirl in the last of the butter and serve the sauce over the chicken.

Garnish with a caramelized orange slice (recipe below.)

Carmelized Orange Slices:

• 1 orange, thinly sliced
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup Woodford Reserve Bourbon

Melt the butter in a heavy bottomed saute´pan. Add the orange slices and cook until dark brown on both sides.