Chicken with Creamy Sorrel Sauce

serves 4

  • 4 skinless, boneless chicken breast halves
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 small bunch of sorrel (about 3 oz)
  • 3 tbsp butter
  • 1/4 cup chopped shallots
  • 1 cup heavy cream (I used light soy milk)

1. Pound chicken breasts slightly to flatten evenly and season with half of the salt and
pepper. Roll the sorrel leaves into a cylinder and cut crosswise into thing slivers to make
about 1 cup.

2. Heat the butter in a large frying pan. Add the chicken breasts and cook over
medium-high heat, turning once, until pale golden brown, about 2 minutes per side.

3. Add the copped shallots to the frying pan and cook, stirring, for 30 seconds. Stir in the
sorrel, cream and remaining salt and pepper. Bring to a simmer, reduce the heat to
medium-low and cook for 4 to 5 minutes, until the chicken is white but still moist in the
center.

From:
The 5 in 10 Chicken Breast Cookbook: 5 ingredients in 10 minutes or less
by Melanie Barnard and Brooke Dojny

Many thanks to Keeshi + Photo and Twisted String for their photography contributions