Recipe: Chicken with sorrel sauce
Meat and poultry recipes with herbs
June 13, 2011
 The French sorrel (Rumex acetosa) produced many large leaves, and I finally harvest it.
It's really productive, and it has a sour taste more intense in the stems and delicate in the leaves.
The sorrel sauce is a perfect dressing for chichen, potatoes and fish.
Chicken with sorrel sauce
Ingredients
100g chicken breast
50g peas
1 shallot
1 tbsp butter
1 bunch of sorrel (10-15 large leaves, stems removed)
100ml single cream
1 tbsp lemon juice
 Directions
Mince the shallot and fry in a pan with the butter for a minute. Add the peas and cook 5 minutes.
Cut the chicken breast into cubes, and toss them in the pan. Pour cream and lemon juice and cook for about 10 minutes over low heat.
Add the sorrel cut into strips, cook a few more minutes and serve hot.
A tip: remove the stems but don't discard them, they cut into small pieces and added to salads and vinaigrettes.
 Two years ago:
Sage and courgette bruschetta with green tomatoes
This goes to Healthy Green Kitchen who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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