woensdag 16 december 2009

Glazed chicken breasts in a honey lemon tea

In summer, add a radicchio salad and corn on the cob; in winter, serve with grilled radicchio and baked squash.

2 tablespoons loose orange pekoe tea or 6 tea bags
2 tablespoons honey
1 lemon, juice and pared zest
2 boneless, skinless chicken breasts
Salt and pepper

Pour 2 cups boiling water over loose orange pekoe tea or tea bags.
Stir in honey with pared zest and lemon juice.
Simmer 3 minutes, stirring just until honey melts.
Leave to infuse and cool.
Lay two boneless, skinless chicken breasts in a frying pan and strain tea mixture over.
Add salt and pepper to taste.
Cover, bring to boil and poach just below boiling on top of the stove, turning once, 20 to 30 minutes.
Remove chicken breasts when very tender if pierced with a two-pronged fork.
Turn heat to high and boil cooking liquid until reduced and starting to caramelize.
Replace chicken breasts and continue cooking, turning them so they become golden brown and coated with sauce, 2 to 3 minutes.
Serve warm or at room temperature, slicing to show the white meat inside.

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