Sorrel Sauce Chicken Fish Lamb Or Veal Recipes

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CHICKEN WITH SORREL SAUCE



Chicken with sorrel sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 9

1/4 pound fresh sorrel
2 whole skinless, boneless chicken breasts, each split lengthwise in half
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
3 tablespoons butter
1 tablespoon finely chopped shallots
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg

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.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams

SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)



Sorrel Sauce (Chicken, Fish, Lamb or Veal) image

Provided by Moira Hodgson

Categories     easy, condiments

Time 15m

Yield 1 cup

Number Of Ingredients 7

2 large shallots, minced
1 small clove garlic, unpeeled and left whole
2 tablespoons butter
3/4 pound sorrel
1 cup chicken stock
Course salt and freshly ground pepper to taste
Lemon juice to taste

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.

LEMON SOLE WITH SORREL SAUCE



Lemon sole with sorrel sauce image

The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 5

2 lemon sole double-fillets, with the skin attached
2 knobs of butter
125ml white wine
2 tbsp crème fraîche
1 bunch sorrel , washed and shredded

Steps:

  • Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
  • Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.

Nutrition Facts : Calories 343 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 36 grams protein, Sodium 0.66 milligram of sodium

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