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Chicken Breasts Poached in Earl Grey Tea

Serves 4
Time 35 min
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.
Ingredients
  • 4 boneless, skinless chicken breast halves
  • 2 1/4 teaspoons fine sea salt, divided
  • 10 bags Earl Grey tea
  • 2 shallots, 1 halved, 1 finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juice of
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon ground black pepper, divided
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Method

Season chicken with 1/4 teaspoon salt and pepper; set aside.

Pour 6 cups 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, 1/4 teaspoon 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.

Season to taste, 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 boneless, skinless chicken breast halves
  • 2 1/4 teaspoons fine sea salt, divided
  • 10 bags Earl Grey tea
  • 2 shallots, 1 halved, 1 finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juice of
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon ground black pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.