Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
anise. Reduce by half to 1/4 pint / 150ml. 18. Add the strained lemon juice and caster sugar and reduce again to infuse flavours. Whisk in the chilled cubes of butter until the sauce is thickened enough and pass through a sieve into a clean pan. Keep warm. 19. To serve - slice the chicken breasts and serve with the char roasted fennel on the basil and coconut rice with a little of the lemon sauce drizzled over and around. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted by MM_Buster v2.0l.
