Best Chicken With Sorrel Recipes

SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)

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.

CHICKEN WITH SORREL SAUCE

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.

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.