INGREDIENTS

INSTRUCTIONS

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.

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