Pound thin an 8-ounce chicken breast, then slice into 4 medallions. Pat chicken breast medallions with a touch of flour. Pan sear them in 2 ounces olive oil until golden brown, sprinkling with a touch of salt and pepper.
When the chicken is cooked, add to the pan 4 ounces clam stock, 1 ounce petit capers, 4 to 5 lavender leaves and 1/2 ounce butter. Reduce until slightly thickened.
Arrange the chicken breast, 2 ounces rice or risotto and 4 ounces steamed veggies on a serving plate and pour the reduction over the chicken.
No reviews posted