2 tbsp. butter
2 white chicken breasts
1/4 c. sliced green onion
1 tbsp. loose tea
1/4 tsp. grated orange peel
1 1/2 c. orange juice
1 tbsp. cornstarch
3/4 tsp. salt
1 tbsp. honey

In large skillet, melt butter and brown chicken with green onion. Add loose tea and orange peel blended with 1 1/4 cup of the orange juice. Simmer covered 30 minutes or until chicken is tender. Remove chicken to platter and keep warm. Blend remaining orange juice with cornstarch and honey. Stir into remaining liquid from cooking the chicken and bring to boil. Simmer, stirring constantly until sauce is thickened (about 5 minutes). To serve, pour sauce over chicken and garnish, if desired, with orange slices. Makes about 4 servings.