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Chai Tea Chicken Breasts


1 lb. boneless skinless chicken breasts

1 cup of flour 

1 small onion or 2 shallots chopped

3/4 cups of orange juice

2 Tbsp. Bittersweet Herb Farm Chai Tea Marmalade

1/2 cup oil for frying

Butterfly your chicken breasts.
Dredge them through the flour.
Brown the chicken breast on both sides in whatever kind of oil you choose.
Remove the chicken from the pan and place on a paper towel-lined plate. Sauté the chopped onions or shallots in the pan for a few minutes, until they start to brown on the edges. Add 3/4 cup of orange juice and deglaze the pan. Add the Bittersweet Herb Farm Chai Tea Marmalade. Let reduce by a third, stirring occasionally. Add breasts back to the pan and finish cooking.  The internal temperature should be 165 degrees.

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