The flavor is a bit stronger, so fewer flowers are needed.

1/2 cup lilac flowers, divided

water

white wine

2 chicken breasts, split and boned (4 pieces of chicken)

1 tablespoon butter

1 tablespoon all-purpose flour

salt and pepper

Place the lilac flowers (reserving 2 tablespoons for garnish) in a large covered frying pan.

Add 1 inch of water and 1/2 inch of wine to the pan. Bring to a boil.

Gently place chicken in liquid. Cover and poach over a low heat 4 to 5 minutes. Turn chicken and cook an additional 4 to 5 minutes, or until cooked through.

Remove chicken to a warm platter.

Boil to reduce poaching liquid by half.

Remove flowers and discard.

In a separate saucepan, make a roux from the butter and flour.

Melt the butter, then stir in the flour.

Let cook for 5 minutes over a low heat, stirring often to keep it from sticking.

Add the reduced liquid gradually to the roux, continually stirring with a whisk.

Cook over a low heat several minutes, or until it reaches the desired thickness.

Adjust seasoning with salt and pepper to taste.

Spoon sauce on the chicken.

Garnish with reserved lilac flowers.