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Elegant Lavender And Lemon Poached

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Ingredients

Adjust Servings:
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)

Nutritional information

338
Calories
174 g
Calories From Fat
19.4 g
Total Fat
10.2 g
Saturated Fat
126.9 mg
Cholesterol
417.6 mg
Sodium
10.1 g
Carbs
0.2 g
Dietary Fiber
2.6 g
Sugars
29.9 g
Protein
320g
Serving Size

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Elegant Lavender And Lemon Poached

Features:
    Cuisine:

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

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Elegant Lavender and Lemon Poached Chicken Breasts, 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!, Ridiculously delicious!! This would be great for company, too!, 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!


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    Steps

    1
    Done

    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
    Done

    Remove the Chicken to a Dish and Keep Warm While Making the Sauce. Pour the Stock Into a Jug.

    3
    Done

    Melt the Butter in the Pan and Soften the Shallot Gently For 3-5 Minutes. Sprinkle on the Cornflour and Stir to Mix.

    4
    Done

    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
    Done

    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.

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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