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Lapsang Souchong Chicken

Source of Recipe


Internet






List of Ingredients



• 2 Tbsp loose Lapsang Souchong tea leaves (divided)
  
• 2/3 cup water
  
• 3 Tbsp olive oil
  
• 4 boneless, skinless chicken breasts
  
• Salt and pepper
  
• 6 brown or white mushrooms, sliced thinly
  
• 1 bell pepper, sliced thinly
  
• 2 cloves garlic, finely chopped
  






Instructions



1. In a spice blender, coffee grinder (clean first), or with a mortar and pestle, grind two-thirds of the tea leaves until fine.
   
   
2. Add remaining tea leaves to the 2/3 cup water; bring to a boil and brew for 4 minutes. Discard leaves.
   
   
3. Add olive oil to a large nonstick pan and begin cooking chicken breasts over medium heat. Immediately sprinkle ground tea leaves, along with a little salt and pepper, on each side of chicken. Cover and cook, keeping chicken covered to retain moisture. Turn it only once or twice, only partially cooking chicken, perhaps 6 to 8 minutes total.
   
   
4. Meanwhile, pour brewed tea into a medium pan over high heat and bring to a boil. Add mushrooms, bell pepper and garlic cloves. Season with salt and pepper. Reduce heat, cover and simmer for 5 minutes or so.
   
   
5. Pour tea and veggies over chicken and serve. Suggested accompaniments: Mashed Yukon Golds with garlic, butter and sour cream, and spinach salad.
   
   Makes 3 to 5 servings.