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
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
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
LAMB CHOPS WITH SORREL SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Trim the fat from the chops and wipe them dry with paper towels. Chop the sorrel into thin strips.
- Heat the oil in a large skillet and fry the lamb chops so that they are brown on both sides and pink in the middle. Place them on two dinner plates and keep warm.
- Drain off the fat and wipe the pan with paper towel. Add one tablespoon butter and saute the sorrel until wilted. Add the white wine and cook for a couple of minutes. Add the cream and cook for another three minutes. Add the lemon juice to taste and stir in the remaining butter gradually, so that the sauce thickens. Season with salt and pepper.
- Pour the sauce over the lamb chops and serve.
BABA'S BEST SORREL SOUP
This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.
Provided by SandyS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g
VEAL CHOPS WITH SORREL SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
- Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
- Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.
CHICKEN WITH SORREL
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put butter in large skillet, preferably nonstick, and turn heat to medium-high. When butter begins to melt, swirl it around pan. When its foam subsides and it begins to brown, add the chicken, skin side down. Cook, rotating pieces after 3 or 4 minutes so they brown evenly. As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well. If necessary, lower heat to medium to prevent burning. Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.
- Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes. Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly. Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes. Uncover, add sorrel, stir, and cover again.
- Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot, with rice or crusty bread.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 39 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
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