- ¼ pound fresh sorrel
- 2 whole skinless, boneless chicken breasts, each split lengthwise in half
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½ pound fresh mushrooms, thinly sliced, about 3 cups
- 3 tablespoons butter
- 1 tablespoon finely chopped shallots
- ½ cup heavy cream
- ⅛ teaspoon freshly grated nutmeg
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
356 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 21 grams protein; 119 milligrams cholesterol; 92 milligrams sodium
- Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
- Pat the chicken breast halves lightly with a flat mallet. Sprinkle with salt and pepper.
- Prepare the mushrooms and set them aside.
- Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until the mushrooms give up their liquid and the liquid evaporates. Add the sorrel and cook, stirring, until the sorrel wilts. Add the cream, nutmeg, salt and pepper. Cook about two minutes. Set aside.
- Heat the remaining two tablespoons of butter in a heavy skillet and add the chicken breast pieces. Cook, turning the pieces occasionally, until cooked through, about six to eight minutes.
- Pour the sorrel sauce into a heat- proof dish and bring to the boil, stirring. Arrange the chicken pieces on top. Spoon the sauce over the chicken and serve.