Clean and cut the chicken breasts in fillets.

Prepare a strong chamomile tea. Bring to boil 2 and 1/2 cups of water. Add the chamomile flowers and 1 tablespoon of the pink pepper grains. Remove from heat and let cool. Adjust with salt.

Marinade the chicken with the chamomile and pink pepper tea for at least 40 minutes. Carefully cover completely the chicken breasts and to flip them occasionally. The tea should be warm to cold or it will cook the chicken meat.

Lay the drained chicken fillets in a large non stick pan in which you have melted the butter. Add the remaining tablespoon of pink pepper grains. Cook for about 10 to 15 minutes until the breasts are golden brown.

In the meantime prepare a gravy using the tea from the marinade.

Filter the chamomile tea to remove the flowers. Transfer in a small pot. Adjust with salt if needed.

Stirring continuously add slowly the sifted flour. Heat and boil for one minute. The result should be a thick gravy.

Serve the chicken breast fillets with their cooking juices and cover with the hot gravy.

Chamomile flowers instead of bags are recommended.

Choose as a side delicate flavors like steamed rice or steamed fennels.