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Add a photoServings: 4
Ingredients
- 3 Tbsp. Butter
- 1 x Shallot, finely minced
- 2 c. Minced fresh sorrel
- 1/2 c. Heavy cream
- 1/8 tsp Freshly grated nutmeg (opt.)
- 4 x Boneless chicken breasts skin removed
Directions
- THE SAUCE: Heat 1 Tbsp. butter in a medium-sized saucepan over medium-low heat. Saute/fry shallots till translucent/soft. Add in sorrel and saute/fry.
- Add in the cream and the nutmeg. Cook for 2 min and set aside.
- THE CHICKEN: Heat remaining butter in a large skillet over medium heat. Add in chicken breats and cook for about 20 min or possibly till cooked through, turning occasionally.
- Reheat sorrel sauce just to a boil. Arrange chicken breats on serving plate. Spoon sauce over chicken adn serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 242 | 66% |
| Total Fat 27.2g | 34% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.17g | |
| Cholesterol 133mg | 44% |
| Sodium 155mg | 6% |
| Potassium 320mg | 9% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 29.42g | 47% |
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