Pan Seared Chicken Breast with Chai Tea Marmalade

This recipe takes plain old chicken breasts to another level. Give it a try.

Ingredients:

1 boneless skinless chicken breast

1 tablespoon of Bittersweet Herb Farm Garlic with Rosemary Oil

2 tablespoons of all-purpose flour

1 teaspoon of salted butter

3/4 to 1 cup of finely diced shallots, green onions or leeks. Your choice

1/4 cup chicken stock

2 tablespoons of Chai Tea Marmalade



Take the chicken breast and cut it almost in half (horizontally) so it's butterflied. dredge in flour. Heat a medium size saucepan for 1 minute over low heat. Add Garlic with Rosemary Oil making sure to entirely cover the bottom of the pan. Turn up the heat to med-high place dredged chicken breast in pan and add half the amount of desired salt and pepper. Cook until bottom is golden brown (about 3-4 minutes). Flip and do the same to the other side adding the rest of the salt and pepper. Make sure the internal temperature of the chicken is 165. Remove chicken from pan and set aside. Place pan back on heat and add butter and onions. Stir often making sure the onions do not burn but cook them until they start to brown. Add chicken stock and let cook an additional 4-5 minutes so it reduces in volume. Turn heat to low and add Chai Tea marmalade. Cook mixture until desired thickness and pour over seared chicken breast. Serve with a side dish of your choice and enjoy.