Recipe: Smoked Tea-Poached Chicken

SMOKED TEA-POACHED CHICKEN

1 tablespoon Lapsang Souchong tea
1 tablespoon Earl Grey tea
4 (5 ounces each) boneless, skinless chicken breasts
12 to 16 plump asparagus spears, peeled (about 1 pound)
3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 1/2 teaspoons Dijon mustard
1/8 teaspoon freshly ground pepper
3 tablespoons canola oil
8 cups fresh greens
1 large orange or tangerine, peeled and segmented

Bring 3 cups water to a boil in a medium saucepan over medium heat. Remove from heat; add teas. Let steep 5 minutes.

Strain; return tea liquid to saucepan. Bring to a simmer over medium-low heat; add chicken. Poach until chicken is no longer pink in the thickest portion when cut with a knife, 12-15 minutes. Remove chicken from poaching liquid; let cool. Reserve 1 tablespoon of poaching liquid.

Meanwhile, cook asparagus in simmering water in a skillet or a large shallow saucepan until tender, 8-10 minutes. Remove; let cool.

TO MAKE VINAIGRETTE:
Whisk together lemon juice, soy sauce, reserved poaching liquid, mustard and pepper. Slowly whisk in canola oil.

JUST BEFORE SERVING:
Toss greens with 1/4 cup of vinaigrette; divide among four plates. Slice chicken breasts on a diagonal; place each breast in a fan shape slightly off center on greens. Arrange 3 to 4 asparagus spears in between chicken slices. Divide orange segments equally among salads, placing along bottom of asparagus spears. Drizzle remaining vinaigrette over chicken and asparagus, and serve.

Servings: 4
Source: Bistro Chicken by Mary Ellen Evans