Lavender Lover

Green Emporium Restaurant/Gallery

Lavender Cream Chicken

4 boneless chicken breast
1/2 pint heavy cream
1 tablespoon sweet butter
1 tablespoon virgin olive oil
2 lg. shallots finely chopped
1/4 cup good white wine (Vermouth)(Knoly Pratt)
1/8 teaspoon Thyme
1/8 tablespoon Michael's Culinary Lavender crushed
salt & pepper to taste
1/4 cup chicken stock (can stock can be used)

Add olive oil & butter to a heated heavy bottom saute pan. Add chicken and saute on low flame 5 minutes on each side. Remove chicken and set aside.

(continued)

Add chopped shallots to pan and saute until translucent. Add wine, chicken stock, thyme and lavender to pan and cook 1-1.5 minutes scraping bottom of pan as you cook. Reduce slightly, and return chicken to pan. Turn chicken until juices run clear. Add heavy cream, reduce slightly. Serve with rice or noodles. Serves four.

Green Emporium Restaurant/Gallery

Offering exceptional handcrafted items from the hill towns of Western Massachusetts

Visit other Green Emporium Web Sites
greenemporium.com	gardenhands.com
neonartists.com	glowingglory.com