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Chicken with sorrel sauce

Yield: 4 Servings

Ingredients:

• 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

Instructions:

-- 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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