Chicken Breasts Poached in Earl Grey Tea

Serves 4

This dish offers moist, tender chicken breasts infused with the delicate taste of aromatic Earl Grey tea, adding a beautiful golden color, too. Serve with the easy sauce included in this recipe or simply slice the breasts and top a green salad with a light dressing of your choice.

  • 4 boneless, skinless chicken breast halves
  • Salt and pepper, to taste
  • 6 cups water
  • 10 single-serve bags Earl Grey tea
  • 2 shallots, peeled (1 halved, 1 finely chopped)
  • 1 tablespoon olive oil
  • 1/2 lemon, Juice of
  • 2 tablespoons finely chopped parsley
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Season chicken with salt and pepper; set aside. Place water in a pot, cover and bring to a boil over high heat. Remove boiling water from heat, set aside to let cool for 30 seconds, then drop in tea bags, 2 teaspoons salt, pepper and halved shallot. Cover and set aside to let steep for 1 minute. Remove tea bags, return to heat and add chicken; bring to a boil. Remove from heat, cover and set aside to let chicken cook in the hot tea infusion off of the heat until just cooked through, 20 to 25 minutes. Using a slotted spoon, transfer chicken to a plate; cover and keep warm.

Strain cooking liquid and reserve 1 cup; discard solids and remaining cooking liquid. Heat oil in a small saucepan over medium heat. Add chopped shallots and lemon juice. Cook until fragrant, 2 to 3 minutes, then add reserved 1 cup cooking liquid and bring to a boil. Cook until shallots are tender, about 2 minutes. Add salt and pepper then remove from heat and stir in parsley.

To serve, slice chicken breasts and transfer to plates. Pour over the hot sauce and serve immediately.

Nutritional Info: 
Per Serving:180 calories (60 from fat), 6g total fat, 1.5g saturated fat, 75mg cholesterol, 360mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 28g protein
Special Diets: 

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