| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dish, Seasonings | 4 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | Shallot; finely chopped | |
| 2 | c | Chopped fresh sorrel |
| 1/2 | c | Heavy cream |
| 1/8 | ts | Freshly grated nutmeg (opt.) |
| 4 | Boneless chicken breasts skin removed |
INSTRUCTIONS
THE SAUCE: Heat 1 tablespoon butter in a medium-sized saucepan over medium-low heat. Saute shallots until translucent. Add sorrel and saute. Add the cream and the nutmeg. Cook for 2 minutes and set aside. THE CHICKEN: Heat remaining butter in a large skillet over medium heat. Add chicken breats and cook for about 20 minutes or until cooked through, turning occasionally. Reheat sorrel sauce just to a boil. Arrange chicken breats on serving plate. Spoon sauce over chicken adn serve. From: The Cook's Garden - by Ellen & Shepherd Ogden (The Cook's Garden catalog - Spring/Summer 1993, page 89) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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