Earl Grey Chicken

Earl Grey Chicken

Ingredients:
6 cups water
8 Earl Grey tea bags
1 Tbsp fresh lemon juice
4 boneless, skinless chicken breasts (about 1½ lb or 750 g)
2 tsp olive oil
½ cup chopped onion
1 clove garlic, minced
1 cup chicken broth
¾ cup heavy cream
¼ tsp salt
⅛ tsp ground black pepper
1 Tbsp chopped fresh oregano or parsley

Directions:
1. Put water in deep sauté pan and bring to a boil. Turn off heat and add tea bags. Let steep for 5
minutes. Remove bags, squeezing to release any liquid.
2. Add lemon juice and return to a boil over high heat. Reduce heat to medium-low and barely
simmer liquid (keep temperature at 160°F or 71°C). Add chicken, completely submerging it. Cook,
uncovered, for 10 minutes, or until chicken is just barely pink in center. Remove from heat and let
stand for 5 minutes.
3. Meanwhile, in small nonstick skillet, heat oil over medium heat. Add onion and garlic and cook for
4 minutes, or until tender.
4. Add broth, cream, and ¼ cup of poaching liquid. Raise heat to high and boil for 5 minutes, or until
reduced to about half the original volume. Stir in salt and pepper.
5. Transfer chicken to platter or plates, and spoon sauce over top. Sprinkle with oregano (or parsley).