Posted on 5th August 2014 by

Ingredients

  • 2 chicken breasts
  • 300ml good chicken stock
  • 10 drops Lavender Essence or 1 tsp lavender flowers
  • 10g butter
  • 1 shallot, finely chopped
  • 2 level teaspoons plain flour
  • 3 tablespoons double cream
  • salt and pepper
  • 1 tablespoon fresh lemon juice
  • fresh lavender flowers to garnish

Method

Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 12-14 minutes until chicken is cooked through. Remove the chicken to a dish and keep warm while making the sauce.

Pour the stock into a jug. Melt the butter in the pan and soften the shallot gently for 3 minutes. Sprinkle on the flour and stir to mix. Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the cream, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste. Pour the sauce over the chicken and serve with new potatoes and perhaps mange tout or sugar snap peas.