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    Grilled Chicken Breasts with Sorrel Sauce

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    Grilled Chicken Breasts with Sorrel Sauce


    • 6 organic or corn-fed chicken breasts, with skin
    • Extra virgin olive oil
    • Freshly ground black pepper
    • For the sauce
    • 1 bunch spring onions, finely diced
    • 285ml (10fl oz) double cream
    • 6 packets or a large bunch of sorrel
    • Salt


    1. The sauce can be made before you are ready to cook the chicken. It is important not to leave it simmering for long, otherwise the sorrel will lose its bright green colour.
    2. For the sauce Place the double cream and chopped spring onions in a small saucepan. Set over a low heat and allow to come slowly up to the boil, then simmer for 5 minutes.
    3. Wash to sorrel and pull away any tough stems, then stack the leaves together and cut into fine strips. Mix two thirds of the sorrel into the hot cream sauce. Simmer gently until the sorrel has wilted, then remove from the heat immediately and liquidise. Once puréed add the remaining third and purée until it forms a green flecked sauce. Return to the saucepan and season to taste.
    4. Prepare your barbecue or preheat your oven-top grill-pan as necessary.
    5. Lightly rub the chicken with the olive oil and season with a little black pepper. Place skin-side down over a medium heat and move regularly until the skin is crisp and golden. If you are barbecuing, make sure that the barbecue does not flare up and blacken the food. After about 10 minutes, turn the chicken breasts over and continue to grill for a further 8 minutes or so.

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    Serving tips

    When you are ready to serve, reheat the sauce and serve with the chicken.


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