Title: Chicken with Sorrel Sauce
Categories: Poultry, Main dish, Seasonings
Yield: 4 Servings

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

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