This recipe, inspired by one in Jennifer and Mo Siegel’s book, Cooking With Tea, would work well with any orange flavored tea, such as Celestial Seasonings’ Mandarin Orange Spice or Bigelow’s Constant Comment. 

Ingredients:

 1 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
4 boneless chicken breasts, halved
4 tablespoons butter
3 and 1/2 cups water
4 orange flavored tea bags
2 teaspoons sherry
3/4 cup orange marmalade 

Directions:

Brew tea in water, letting steep for at least 5 minutes.  Remove bags, squeezing out liquid.  Combine flour, garlic powder, and pepper and coat breasts lightly with mixture.  Brown breasts in butter over medium heat.  Add marmalade to tea and pour over breasts.  Simmer 15-20 minutes or until cooked through.

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