This is a bit of a quick one because I'm going out. I've made qite a few changes to the original recipe, because 2 oz of tea is a lot, it didn't taste great, and no one needs that much sauce for only two chicken breasts.
Chicken Tea Supreme
2 Chicken Breasts
3 tbsps Stock
500 ml Water
0.5 oz Earl Grey
250 ml Coconut milk
1 tbsp Butter
2 tbsp Plain Flour
Put chicken into stock and put in oven on 200 degrees.
Boil water. Add stock and tea. Simmer for four minutes.
Strain into second saucepan. Give first saucepan a quick wipe.
Add coconut milk to tea/stock mix. Bring to boil and simmer for a few minutes.
Make a roux with butter and flour in other saucepan (melt butter and add flour bit by bit until you have a smooth thick paste).
Gradually add the mix to the roux to make a thick sauce.
Taste a few times. Don't add sugar. No, really. Add more stock, if you don't like it.
Wipe now empty saucepan and boil your veg in it.
Put everything on a plate. Or, as the original instructions suggested:
slice chicken finely, and arrange in a fan shape with baby veg and a garnish of parsley
Perrier-Robert, Annie; The Book of Tea (in France Le Te); Hachete Illustrated; 1999
In unrelated news, Trapped has appeared on Flashes in the Dark. Enjoy!