Ingredients
- 1 tsp freshly ground pepper
- salt and freshly ground black pepper
- 1 tsp cornstarch dissolved in 1 tablespoon of water
- 1 cup chicken stock
- 2 tbsp dry sherry
- pinch of sugar
- 1/2 tsp dried thyme
- 1 large white onion, thinly sliced
- 2 tbsp canola oil
- 2 tbsp canola oil
- 1 tbsp unsalted butter
- 1 tsp freshly ground pepper
- 4 skinless, boneless chicken breasts, 5 ounce each
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked hot Spanish paprika, pimenton de la Vera
- 3/4 tsp cayenne pepper
- 2 cup all-purpose flour
- kosher salt
- 1 tbsp dried thyme
- 1 tbsp tabasco sauce
- 11/2 tbsp Worcestershire sauce
- 4 cup brewed sweetened iced tea
Directions
1. Prepare the Chicken: In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight.
2. Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the seasoned 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.
