Chicken With Sorrel Sauce Recipes

CHICKEN WITH SORREL SAUCE

Steps:

• 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.

CHICKEN WITH SORREL

Steps:

• Put butter in large skillet, preferably nonstick, and turn heat to medium-high. When butter begins to melt, swirl it around pan. When its foam subsides and it begins to brown, add the chicken, skin side down. Cook, rotating pieces after 3 or 4 minutes so they brown evenly. As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well. If necessary, lower heat to medium to prevent burning. Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.
• Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes. Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly. Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes. Uncover, add sorrel, stir, and cover again.
• Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot, with rice or crusty bread.

CHICKEN WITH SORREL SAUCE

Steps:

• Brown chicken in one tablespoon margarine until juices run clear when pierced with a fork add tarragon and set aside. Melt remaining margarine in a saucepan add sorrel, stirring until just wilted. Add sour cream, cream, parsley, rosemary, salt and pepper reduce heat and cook until warmed throughout. Do not boil. Arrange chicken in an 8" x 8" baking pan pour sauce on top. Bake at 350 degrees for 30 minutes.TIP: Substitute any summer greens for sorrel in this recipe. Mustard greens, collards or even spinach will work just as well. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

SORREL SAUCE

Steps:

• Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
• Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.

SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)

Steps:

• In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
• Add the chicken stock and cook another five minutes. Remove from stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
• Place the sauce in a small saucepan and keep warm until ready to serve.

CHICKEN WITH SORREL SAUCE

Steps:

• Brown chicken in one tablespoon margarine until juices run clear when pierced with a fork add tarragon and set aside. Melt remaining margarine in a saucepan add sorrel, stirring until just wilted. Add sour cream, cream, parsley, rosemary, salt and pepper reduce heat and cook until warmed throughout. Do not boil. Arrange chicken in an 8" x 8" baking pan pour sauce on top. Bake at 350 degrees for 30 minutes.TIP: Substitute any summer greens for sorrel in this recipe. Mustard greens, collards or even spinach will work just as well. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.