1. Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through. 2. Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug. 3. Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix. 4. Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste. 5. Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good. ---------------------------------------------------------------------------
Nutrition
Ingredients
