Lavender Lemon Chicken Food

EASY CREAMY LEMON CHICKEN

Steps:

• Slice your chicken breasts in half lengthwise to make thinner cutlets. Generously season them with salt & pepper on both sides, and sprinkle the garlic powder on both sides evenly. Dredge them in flour.
• In a large skillet over medium-high heat, melt the butter and olive oil. When the pan's hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and set it aside.
• Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the brown bits at the bottom of the pan).
• Add the chicken back into the pan and pour the cream over top. Let the sauce simmer for 5 minutes or so, until the cream thickens up a bit and the chicken is cooked through completely.
• Before serving, I like to grate some lemon zest and stir it into the sauce, but this is totally optional. Add more salt & pepper if needed and sprinkle parsley over top if using. Serve immediately.

LAVENDER LEMON CHICKEN

Steps:

• In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
• Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
• Preheat oven to 400°F.
• Rinse chicken and pat dry.
• Slice herb butter and reserve 2 tablespoons for sauce.
• Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
• Truss chicken. Place the chicken in a flameproof roasting pan.
• Slice the onion into large pieces and scatter around the chicken.
• Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
• It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
• Lift chicken and tilt, emptying any juices from cavity into roasting pan.
• Remove the chicken to a platter, cover loosely with foil.
• Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
• Strain the mixture into cup with pan juices.
• Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
• When butter has completely melted add flour and whisk until smooth.
• Serve sauce with chicken.

ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS

Steps:

• 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.

LAVENDER AND HONEY ROASTED CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl and stir thoroughly.
• Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
• Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
• [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].