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    Grilled Chicken Breast with Sorrel Sauce

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    Grilled Chicken Breast with Sorrel Sauce

    Serves: 6


    • 6 organic or corn-fed chicken breasts, with skin
    • 2-3 tablespoons extra virgin olive oil
    • Freshly ground black pepper
    • Sorrel sauce
    • 285ml double cream
    • 1 bunch spring onions, finely diced
    • Large bunch (or 6 supermarket packets) of sorrel
    • Salt, to taste


    1. The sauce can be made before you cook the chicken - but don't leave it simmering for long, or the sorrel will lose its colour. Put the cream and spring onions in a small pan. Set over a low heat, bring slowly to the boil, then simmer for 5 minutes. Wash the sorrel, discard any tough stems, then cut the leaves into fine strips. Mix two-thirds of the sorrel into the hot cream. Simmer until the sorrel wilts, then remove from the heat and liquidise. Add the remaining sorrel and purée briefly. Return to the pan and season to taste.
    2. Prepare a barbecue or heat an oven-top grill-pan. Lightly rub the chicken with olive oil and season with black pepper. Place skin-side down over a medium heat and grill, moving regularly until the skin is crisp and golden. After 10-15 minutes, turn the chicken breasts over and continue to grill them for another 10 minutes or so.
    3. Reheat the sauce and serve with the chicken.

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