Monday, August 8, 2011

Market Inspired Recipe: Lavender Cherry Chicken

A number of our recipes have come from the The Lavender Apple, a lavender/apple farm in Cache Valley, Utah.   We have had the opportunity to taste many of these dishes first hand and they are DELICIOUS!  Because this blog is dedicated, for the most part, to lavender you will find that many of the recipes incorporate culinary lavender.  If you do not have any lavender on hand the recipes are just as delicious without it.

The author of this blog has been trained at Le Cordon Bleu, a very prestigious and world renowned culinary school located in Paris, France.  So to put it simply, this food is DARN good!



4 boneless/skinless chicken breast
salt/ pepper/ herb de provence
2 tsp. butter
1/2 cup chopped shallot or sweet onion
1 clove garlic minced
1/2 cup red wine
1/2 cup chicken stock
1 1/2 cups fresh pitted cherries chopped
1 tsp. dried Lavender or 2 tsp. fresh (optional, but delicious!)
1 Tbs. honey
1 1/2 tsp. fresh thyme
salt and pepper to taste
2 Tbs. unsalted butter cut into pieces

In a skillet add butter. Salt, pepper and season chicken breast. Saute chicken breast until nicely browned, and barley cooked through. (I like to pound my chicken thin to speed up cooking time) Remove chicken from the pan. Add a little more butter if needed. Add garlic and onions, saute for 1 minute. Add wine, stock, cherries, honey , lavender and thyme. Cook until cherries are soft and a nice thick sauce is formed. Stir in butter 1 Tablespoon at a time until incorporated. Return chicken back into the pan with any juices. Warm chicken in sauce for about 1 minutes or so. Adjust seasonings and serve. Serves 4

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