2 chicken breasts
300ml chicken stock
10 drops Lavender essence or 1tsp Lavender flowers
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
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 untill chicken is cooked through. Remove the chicken toa dish and keep warm while making the sauce/. Pour the stock into jug.
Melt the butter in the pan and soften the shallot for 3 minutes. Sprinkle on the flour and stir to mix.
Gradually add the stock and stire while bringing to the boil. Simmer for 5 minutes then add the cream, salt and pepper. Simmer for a few minutes . Add the lemon juice and season to taste.
Pour the sauce over the chicken and serve with newpotatoes and perhaps mange tout or sugar snap peas.