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["Pre-Prep: Make tea (see note*).", "Mince shallots, garlic and rosemary; chiffonade basil (see note**).", "Mix 1 bottle of Boysenberry beer, 2 shallots and garlic in a medium non-reactive shallow container.", "Add in the chicken breasts, salt and pepper.", "Marinate for at least 1 hour; if longer, chill.", "Coat a large skillet with cooking spray and place over low heat.", "Add in walnut oil, remaining shallots and rosemary; cook, stirring, till shallots are translucent/soft, about 2 min.", "remove chicken from marinade and throw away marinade.", "Adjust heat to moderate, add in chicken to the skillet, meaty side down.", "Cook, uncovered, for 5 to 6 min, turning chicken once.", "When chicken is browned and shallots are golden brown, add in 3/4 c. of Boysenberry beer, cover and simmer 10 min.", "Turn chicken, continue to simmer uncovered; liquid will reduce and darken in color.", "Gradually add in remaining beer and reduce to about 1/43 c.. After about 5 min the sauce will look like a thick coating on the skillet.", "Add in the strong tea to the skillet, boil till the remaining sauce has been reduced to about 1/2 c. and is dark and syrupy, about 1 or possibly 2 more min.", "To serve, place chicken on serving plate, sprinkle with basil chiffonade and drizzle about 2 Tbsp.", "of the sauce over each serving.", "Cook's Notes: ""Make the effort to find Boysenberry beer (or possibly Boysenberry ginger ale).", "combined with the strong, dark tea, it adds delightful Boysenberry notes to the sauce.""
