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Recipe by: julius
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See below ingredients and instructions of the recipe
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)
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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