1 lb. boneless skinless chicken breasts
1 cup of flour
1 small onion or 2 shallots chopped
3/4 cup of orange juice
1/2 cup oil for frying
Butterfly your chicken breasts.
Dredge them through the flour.
Brown the chicken breast on both sides in any oil you choose.
Remove the chicken from the pan and place it 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.