Chicken Breast with Romanesco

Pluck the watercress leaves from the stems. Clean the romanesco and cut into roses.

Remove fat and tendons from the chicken breast fillets. Cook at a very moderate temperature for 15 minutes in the chicken stock, remove and cut diagonally once. Pour the stock through a sieve and collect.

Cook the Romanesco in salted water at low temperature for 15-20 minutes and drain.

While the Romanesco is cooking, melt the butter in a saucepan, sweat the flour in it, bring to the boil with the chicken stock and milk and cook at a low temperature for 10 min. until tender. Season with the lemon zest and 2 tbsp salt, pepper, juice of one lemon and a pinch of sugar.

Warm the chicken meat in the sauce. At the end fold in the watercress and bring to the table with the Romanesco. It goes well with new potatoes.

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