Chicken a l'Orange Amandine

2 large whole chicken breasts, split
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter
1 (6 ounce) can frozen orange juice concentrate, thawed
1 orange juice can water
1/3 cup slivered almonds
1/3 cup dry sherry (optional)

Season chicken with salt and pepper.

In a large pan over medium heat, brown chicken breast halves in butter on both sides. Add orange juice concentrate and water. Reduce heat to low. Cover and simmer for 45 minutes or until tender. Remove chicken to a warm serving dish. Sprinkle with almonds; cover, and keep warm until serving time.

Stir sherry into pan juices; heat to serving temperature. Pour over chicken. Serve hot.

Yields 4 servings.