Elegant Lavender And Lemon Poached Chicken Breasts - cooking recipe

Ingredients

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)

Preparation

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.
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 3-5 minutes. Sprinkle on the cornflour and stir to mix.
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.
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.