Based chicken takes on a fresh and lively flavored when paired with zesty lemon and black pepper. Bigelow Earl Grey Tea has enhanced that flavor.
Recipe submitted by Linda Cifuentes Bigelow Recipe Contest 2011
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Nutrition Info
|
|
%DV |
Calories: |
N/A |
N/A |
Protein: |
N/A |
N/A |
Carbohydrate: |
N/A |
N/A |
Total Fat: |
N/A |
N/A |
Alcohol: |
N/A |
N/A |
Cholesterol: |
N/A |
N/A |
Saturated Fat: |
N/A |
N/A |
Monousaturated Fat: |
N/A |
|
Trans Fatty Acid: |
N/A |
|
Total Dietary Fiber: |
N/A |
N/A |
Total Sugar: |
N/A |
|
Sodium: |
N/A |
|
Potassium: |
N/A |
|
Vitamin A (Retinol Equivalent): |
N/A |
|
Vitamin C: |
N/A |
|
Calcium: |
N/A |
|
Iron: |
N/A |
|
Vitamin D: |
N/A |
|
Thiamin: |
N/A |
|
Riboflavin: |
N/A |
|
Niacin: |
N/A |
|
Vitamin B6: |
N/A |
|
Folic Acid: |
N/A |
|
Vitamin B12: |
N/A |
|
Ingredients
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1 lb. boneless skinless chicken tenders
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1 tbsp. coarsely ground black pepper
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3 tbsp. flour
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2 tbsp. olive oil
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1 tbsp. butter
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3 Bigelow Earl Grey Tea Bags
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1 cup boiling water
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1 tbsp. brandy
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2 tbsp. light cream
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1 tsp. finely ground pepper
Instructions
In a shallow bowl combine coarse pepper and flour; dredge chicken tenders in mixture. In a medium skillet, heat oil and add coated chicken. Cook on medium heat 3 - 4 minutes on each side. Meanwhile, make Bigelow Earl Grey Tea by steeping 3 tea bags in 1 cup of water. Discard tea bags and set aside. Heat butter, flour and remaining pepper in a medium saucepan. Add remaining ingredients whisking constantly. Bring to a boil then reduce heat and cook on medium high heat for 5 minutes until thick. Pour mixture over chicken and simmer on low covered for 5 minutes.