Lemon Chicken

Have you tried cooking with tea? Here is a savoury recipe that utilises tea to create a flavoursome dish for all the family.


  • 4 skinless chicken breast fillets (approx. 400 g)
  • 40 g (about ¼ cup) plain flour
  • ½ tspn black pepper
  • 60 mL (1/4 cup) cooking oil
  • 1 tblspn-sized knob butter
  • 1-2 cloves garlic (or to taste)
  • 2 large leeks, washed, cut into 5 cm lengths, then split lengthways
  • 250 mL (1 cup) black Nerada tea
  • 40 mL (2 tspn) lemon juice
  • ½ tspn white sugar, optional
  • Sprig lemon thyme, if available chopped parsley to garnish


  1. Trim chicken fillets and roll in flour and pepper mix.
  2. Heat oil over medium heat, add butter, and when foaming, add garlic. Cook until pale brown, then add chicken fillets.
  3. Brown lightly, turning so they do not burn or stick.
  4. Reduce heat and pour in tea. Add salt or soy sauce and lemon thyme, and simmer until meat is cooked. Add a little more tea or water if it becomes dry.
  5. Taste sauce – if it is too sharp, add sugar.
  6. Remove lemon thyme, and if you like, thicken sauce with remaining flour mixed with a little water to make a (lumpless) paste.
  7. Garnish with chopped parsley, and serve with rice and steamed broccoli, zucchini or other green vegetables.

Serves up to 4.