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Grilled Chicken Breasts with Orange, Tea Sauce

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The Orange-Tea Sauce gives the bland chicken breast a new life.

Prep Time: Sauce about 20 - 25 minutes
Chicken about 8 - 12 minutes
Serving Size: 4 -6

Ingredients

3 Tablespoons unsalted butter
3 shallots peeled and finely chopped
2 cups low-sodium chicken broth (homemade or prepared)
1 1/2 cups orange juice (without pulp)
1 1/2 Tablespoons loose Lapsang Souchong Tea (alternately, remove the tea from 5 tea bags, discarding bags)
1 Tablespoon honey
1/2 teaspoon Kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
6 boneless, skinless chicken breast halves
1 teaspoon Kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Directions
Melt butter in a medium saucepan set over a medium-high heat. Add shallots and saute until beginning to brown, about 4 - 5 minutes. Stir in broth, juice and tea until well blended. Bring mixture to a boil, reduce heat and simmer, uncovered, until reduced to about 1 1/4 cups, about 18 - 20 minutes. Stir in honey, salt and pepper. Keep warm while grilling chicken.

Spray the grids of a grill with nonstick cooking spray. Preheat grill to a medium-high heat.

Season chicken breasts with salt and pepper.

Grill chicken until the internal temperature reaches 160̊ F, about 4 - 6 minutes per side.

Place 1 - 2 chicken breasts on each dinner plate. Spoon some Orange, Tea Sauce over each portion.

Serve immediately with sides of choice.