Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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)

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