- 4
Ingredients
- 4 breasts
- 4 cups brewed sweetened iced tea
- 1 1/4 T Worcester sauce
- 1 T Tabasco
- 1 T dryed Theyme
- Kosher Salt
- 2 c flour
- 3/4 t cayenne pepper1 t paprika
- 1 t garlic powder
- 1 t onion powder
- 1 t pepper
- 1 T butter
- 2 T canola oil
- Gravy
- 2 T canola oil
- 1 large white onion, thinly sliced
- 1/2 t dried thyme
- pinch of sugar
- 2 T dry sherry
- 1 c chicken stock
- 1 t cornstarch dissolved in 1 T water
- s & P
Preparation
Step 1
1. In a resealable plastic bag coat checken with the tea, W S, T and thyme and 1 T salt. Ref. over night
2. Preheat oven to 375. Combine flour, cayenne, papricka, garlic and onion powder, pepper and 1 t salt. Drain check pick off the thyme and drege in the flour.
3.In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
4.MAKE THE GRAVY: Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.