Lavender Crusted Chicken with Herb Salad and Spicy Tomato Relish

Courtesy of Chef Jim Coleman, Liberté Lounge

Lavender Crusted Chicken


1/4 cup Chopped fresh Lavender

2 teaspoons cracked black pepper

4 (6-ounce) Chicken breast, boneless & skinless

1 1/2 teaspoons kosher salt

4 teaspoons Dijon mustard

1 tablespoon vegetable oil


In a shallow bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the chicken with 1 1/4 teaspoons of the salt, and then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the chicken breast into the lemon-herb mixture. In a skillet, preferably non-stick, heat the vegetable oil. Place chicken breast, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the chicken breasts are completely done.

Herb Salad


2 tablespoons extra virgin olive oil, divided, plus extra for garnish

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

1/4 cup fresh tarragon leaves

1/4 cup fresh sorrel

1/4 cup fresh parsley leaves

1/4 cup edible flowers, nasturtium preferred

Juice and zest of 1 lemon


Toss the herbs and flowers into a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.

Spicy Tomato Relish


2 medium ripe tomatoes, chopped

2 tablespoons finely diced Spanish onion

2 tablespoons chopped parsley

1 teaspoon red pepper flakes

1/4 cup red wine vinegar

1/4 cup olive oil

Salt and freshly ground pepper, to taste


Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature

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