Chicken Breasts with OrangeTea Reduction

This easy and quick recipe uses orange juice and a sauce of reduced tea--both high in antioxidants. Serve with couscous.

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Ingredients:

• 2 tablespoons loose orange spiced tea (or remove tea from 6 orange spice tea bags, discarding bags)
• 1 3 inch square cheesecloth
• 3 tablespoons canola oil
• 4 medium shallots, peeled and finely chopped
• 2 cups low sodium chicken broth, homemade or prepared
• 1 1/2 cups orange juice, without pulp
• 2 tablespoons orange blossom honey
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 6 4-6 ounce skinless, boneless chicken breasts
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• Nonstick olive oil spray
• 5 cups cooked, hot couscous
• Orange slices, for garnish (optional)

Method

Put tea into center of cheesecloth. Draw corners of cheesecloth up to form a pouch. Secure with a small piece of kitchen string. Heat canola oil in a medium sauce pan, set over a medium high heat, until hot but not smoking. Add shallots and saute until soft and beginning to brown, about 4 - 5 minutes. Add broth, juice, and tea pack. Bring to a boil, reduce heat to low and simmer, uncovered, until reduced to about 1 1/4 cups, about 18-20 minutes. Remove and discard tea pack. Stir in honey, 1/2 teaspoon salt and 1/4 teaspoon pepper and keep warm. Season chicken breasts, on each side, with 1 teaspoon salt and 1/2 teaspoon black pepper. Coat a large grill pan with olive oil cooking spray. Heat pan, over a medium hot temperature, until hot but not smoking. Add chicken breasts and cook until chicken is cooked through and reaches an internal temperature of 160 degrees. Mound couscous in center of a large serving platter. Arrange chicken breasts on top of couscous and spoon orange tea sauce over chicken. If desired, garnish platter with orange slices. Serve immediately, passing remaining sauce.

Notes:

Number of servings: 4 - 6

Submitted By: cybercook
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