Lavender Chicken Breasts in Champagne Sauce


6 boneless skinless chicken breast halves
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried culinary 'Provence' lavender buds, finely ground in a spice grinder
Sea salt and freshly ground black pepper
1 Tablespoon extra-virgin olive oil
4 Tablespoons plus 1 teaspoon unsalted butter, at room temperature
2 cups thinly sliced small brown mushroom
1/2 cup minced shallot
12 cup Champagne
1/2 cup chicken broth
1 Tablespoon Glace de Poulet Gold chicken stock mix (optional)
1 teaspoon all-purpose flour
1 Tablespoons fresh Italian parsley leaves, finely chopped
Fresh thyme sprigs or lavender sprigs (garnish)


Sprinkle both sides of the chicken with the lemon juice, thyme, and lavender. Marinate for 20 minutes. Season lightly with salt and pepper.

Place the oil and 4 Tablespoons of the butter in a large skillet and set over medium-high heat until the butter melts. Add the chicken and brown on both sides, about 7 minutes. Remove the chicken from the skillet and set aside.

Add the mushrooms and shallot to the skillet. Saute for 4 to 5 minutes , stirring constantly. Add the Champagne, broth, and Glace de Poulet (if using). Simmer for 10 minutes.

In a cup, mix the flour and the remaining 1 teaspoon butter. Whisk into the skillet and continue whisking until the sauce thickens, about 2 minutes. Return the chicken to the skillet and simmer for 15 minutes. Add the parsley and transfer to a platter. Garnish with the thyme or lavender sprigs.

Recipe from The Lavender Cookbook by Sharon Shipley.