| 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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