Recipe - Chicken With Sorrel Sauce

3 tablespoon Butter
1 Shallot; finely chopped
2 cup Chopped fresh sorrel
One half cup Heavy cream
1/8 teaspoon Freshly grated nutmeg (opt.)
4 Boneless chicken breasts
skin removed

THE SAUCE: Heat 1 tablespoon butter in a mediumsized saucepan over
mediumlow 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini