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