Tangerine Bourbon Chicken Breasts

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2 boneless chicken half-breasts with skin, trimmed of any excess fat (about 10 ounces)

Salt as needed

About 1/8 teaspoon hot red pepper flakes

1 1/2 tablespoons bourbon

2 tablespoons unsalted butter

1 teaspoon grated tangerine peel

1 teaspoon fresh lemon juice

1/2 cup watercress leaves (no stems) (loosely pack to measure)

2 slender lemon wedges

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