Earl's Peppery Chicken

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


  • 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


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.

May we suggest Darjeeling Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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