Preparation time: 10 mins
Cooking time: 20 mins
Easy - for beginners
A quick, simple delicious dinner making use of crushed culinary lavender. I just made it because I was in a hurry between readings, and it was the perfect combination of flavors all by accident! Or psychic design. ˜½ — ˜†
Lemon-Lavender Chicken cutlets in a light lemon cream sauce served alongside some sauteed brussel sprouts w/ shallot, and a small mound of cornbread stuffing. Superb!
While fluffing up some really easy Stove Top Cornbread stuffing, use butter instead of margarine - -
Steam brussel sprouts for 4 mins. Saute 1 medium minced shallot in 1 tbsp butter/ 1 tbsp extra virgin olive oil mixture for about 3-4 mins until shallot is caramelized. Add steamed sprouts and saute another minute or so until crisp-tender. Coarse grind some cracked black pepper & sea salt. Remove to warm plate.
Rinse chicken breasts, shaking off excess water. Dust w/ some rice flour. Add to same saute pan about 2 mins each side in remaining olive oil/ butter. After turning once, squeeze half a juicy lemon onto cutlets. Sprinkle w/ All Natural Lemon Lavender Pepper* to taste. Finish sauteing for another 2 mins.
Remove to warm plate w/ brussel sprouts. Let rest a minute, then slice diagonally. Add some light cream to browned bits + butter/oil mixture in saute pan. Simmer on low until reduced by half. Spoon over chicken cutlets & small mound of cornbread stuffing.
(Tip: Use warm lightly buttered ice cream scoop to form small mounds of stuffing.)
Snip a little fresh parsley over plate to edge.
Bon appetit! ™¥