Chicken Cutlets with Sorrel Butter

Instructions

1. 1

   In a bowl or small food processor, combine all the ingredients except for the chicken. Season with salt and pepper.

2. 2

   Lay a sheet of plastic wrap on a slightly moistened work surface. Spoon the butter at one end of the plastic wrap and roll into a 4-cm (1 ½-inch) in diameter log. Close the cylinder by tying the two ends of the plastic wrap and refrigerate for about 2 hours. With a hot knife, thinly slice the number of slices of butter you need. Keep the remaining butter in the refrigerator for several weeks or freeze.

3. 3

   Preheat the grill, setting the burners to high. Oil the grate.

4. 4

   On a cutting board, cut each breast half horizontally into two or three slices. Cover with plastic wrap and flatten slightly with a rolling pin. Season with salt and pepper. Grill the chicken cutlets for about 2 minutes on each side.

5. 5

   Serve the cutlets and garnish with sorrel butter slices. Serve with steamed broccoli and basmati rice.