Free-Range Chicken Breast and Sorrel Surprise with Broad Beans and Lemon Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

The secret of this dish is to make sure the chicken is very tender. It is important to use free-range chicken, not frozen, because it stands up to cooking without becoming tough.


  • 8 large free-range chicken breasts, skinned
  • 150 g fresh sorrel
  • 100 g


Remove the stems from the sorrel leaves. Wash the leaves, spin dry and chop coarsely. Place in a food processor with the slices of white bread, salt, pepper and softened butter and blend into a smooth paste. Put this on a plate in the fridge.

Cut at an angle halfway into the thicker part of each chicken breast, so that the top of the cut is higher and the stuffing won’t ooze out.