Lavender Thyme, Raspberry Chicken

Pat the chicken breasts dry with paper towels and season generously on both sides with salt, pepper, and fresh lavender if using.

Heat a large skillet over medium-high heat and add enough oil to coat the bottom lightly. Place chicken breasts in the pan and cook for 5-6 minutes per side until golden brown, then transfer to a plate.

In the same skillet, whisk together the Dijon-style mustard with 2 tablespoons of water to create a smooth sauce base.

Add the pineapple chunks (or lime thyme), apricot chunks, raspberry jam, dates or prunes, and white wine to the skillet. Stir well to combine and dissolve the jam into the liquid.

Return the chicken breasts to the skillet, nestling them into the fruit mixture. Reduce heat to medium-low and simmer gently for 15-18 minutes until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened slightly.

Taste the sauce and adjust seasoning with additional salt and pepper as needed. Serve the chicken breasts with the warm fruit-wine sauce spooned over the top.