Bigelow Tea

1 lb. boneless skinless chicken tenders
1 tbsp. coarsely ground black pepper
3 tbsp. flour
2 tbsp. olive oil
1 tbsp. butter
3 Bigelow Earl Grey Tea Bags
1 cup boiling water
1 tbsp. brandy
2 tbsp. light cream
1 tsp. finely ground pepper

Instructions:

Recipe submitted by Linda Cifuentes
Bigelow Recipe Contest 2011

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.

Nutritional Information: