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.

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