Chicken with Sorrel Sauce
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INGREDIENTS
- 1/8 ts Freshly grated nutmeg (opt.)
- 2 c Chopped fresh sorrel
- 1 Shallot; finely chopped
- 3 tb Butter
- 4 Boneless chicken breasts
- skin removed
- 1/2 c Heavy cream
INSTRUCTIONS
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 Cooks Garden - by Ellen & Shepherd Ogden (The Cooks Garden catalog - Spring/Summer 1993, page 89)
NOTES
Nutrition
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| Serving Size: 1 Serving (262g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 387 | ||
| Calories from Fat: 154 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.1g | 23 % | |
| Saturated Fat 9.7g | 48 % | |
| Monounsaturated Fat 4.5g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 180.1mg | 55 % | |
| Sodium 220.3mg | 8 % | |
| Potassium 615.5mg | 16 % | |
| Total Carbohydrate 0.4g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.4g | ||
| Protein 54.9g | 78 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 387
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