Elegant Lavender and Lemon Poached Chicken Breasts

French Tart's Note:

An easy, romantic and elegant dish to make with chicken breasts, which are gently poached in a lavender infused broth and then served with a creamy shallot and lemon sauce. Use low fat creme fraiche or cream if you are watching your fat intake - it works just as well. Serve these delightful lavender poached chicken breasts with wild rice, pasta or new potatoes and mange tout. This recipe is for two people - but the ingredients can be increased with ease!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 2

Yield: 2.0 Lavende ...

• 2 boneless skinless chicken breasts
• 300 ml good chicken stock
• 10 drops lavender, cooking essence or 1 teaspoon culinary lavender flowers
• 15 g butter
• 1 shallot, peeled and finely chopped
• 2 teaspoons cornflour
• 3 tablespoons creme fraiche
• salt and pepper
• 1 tablespoon fresh lemon juice
• fresh lavender flowers (to garnish)

Directions:

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.

Reviews

[Melanie D]

Ridiculously delicious!! This would be great for company, too!

[KellyMac6]

Wow! This was a fabulous and easy recipe! For the sauce, I didn't remove the broth from the pan, just added the shallots and butter to it. I needed a bit more liquid so I added some water and a little heavy cream. It was so wonderful. I served over rice with a side of green beans. This one is going into my favorites cookbook!