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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