Chicken With Sorrel Sauce

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Servings: 4 Difficulty: Intermediate
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A bright, tangy French-inspired dish featuring tender chicken in a creamy green herb sauce
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This elegant yet simple dish highlights the unique, lemony brightness of fresh sorrel paired with tender pan-seared chicken. The sauce is rich and velvety, created by reducing heavy cream with butter and aromatic shallots, then finished with the delicate acidity of chopped sorrel. It’s a perfect weeknight dinner that feels special enough for guests. The combination of the earthy nutmeg and the vibrant green sauce creates a sophisticated flavor profile that cuts through the richness of the cream. Serve it over rice or with roasted potatoes to soak up every drop of the delicious sauce.

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Chicken With Sorrel Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 348.6

Description

This elegant yet simple dish highlights the unique, lemony brightness of fresh sorrel paired with tender pan-seared chicken. The sauce is rich and velvety, created by reducing heavy cream with butter and aromatic shallots, then finished with the delicate acidity of chopped sorrel. It&# 226;€™s a perfect weeknight dinner that feels special enough for guests. The combination of the earthy nutmeg and the vibrant green sauce creates a sophisticated flavor profile that cuts through the richness of the cream. Serve it over rice or with roasted potatoes to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Pat the boneless skinless chicken breasts dry with paper towels and season lightly with salt and pepper.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  3. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165ðF). Remove chicken from the skillet and keep warm.
  4. In a separate medium saucepan, melt the remaining 1 tablespoon of butter over medium-low heat.
  5. Add the finely chopped shallot and sauté for 2-3 minutes until translucent and soft.
  6. Add the fresh chopped sorrel (2 cups) to the shallots and sauté for 1 minute until wilted.
  7. Pour in the heavy cream and add the freshly grated nutmeg.
  8. Simmer the sauce gently for 2-3 minutes, stirring occasionally, until it thickens slightly. Do not boil vigorously.
  9. Taste and adjust seasoning with salt and pepper if needed.
  10. Arrange the cooked chicken breasts on serving plates.
  11. Spoon the hot sorrel cream sauce generously over the chicken and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 348.6kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 13.3g67%
Cholesterol 142.2mg48%
Sodium 149.1mg7%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 31.7g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, sorrel, cream sauce, fresh herbs, shallots, nutmeg, pan-seared, french cuisine, weeknight dinner, tangy, comfort food, green sauce, butter, heavy cream, easy recipe, dinner party, acidic, velvety, aromatic, savory
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