Description
Don't know what to do with rhubarb? This chicken with rhubarb sauce is an amazing savoury recipe.
Ingredients
Scale
- 30ml (2 tbsp) butter
- 15ml (1 tbsp) vegetable oil
- 4 chicken breasts
- 2 rhubarb stalks, washed and chopped
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) white wine vinegar
Instructions
- Heat the butter and oil in a large frying pan.
- Add the chicken breasts and cook 5 to 7 minutes per side, or until browned and cooked through.
- Remove the chicken and season on both sides with salt and pepper.
- Keep the cooked breasts warm while preparing the sauce.
- Add the rhubarb and vinegar to the same pan.
- Stir regularly over a medium heat and continue to cook for 2 minutes, then add the honey and 125ml (½ cup) of water.
- Gently simmer for 5 minutes, or until the rhubarb has “melted” and turned into a sauce.
- Season to taste. Add a bit more honey if you’d like the sauce to be sweeter.
- Cut the chicken breasts crosswise into 2.5cm (1in) slices.
- Serve the chicken with your favourite vegetables - in this case roast baby potatoes and broccoli - along with the rhubarb sauce. Enjoy!
Notes
- Oil is added to the butter because the latter has a habit of burning at high heat. The oil prevents it from doing so.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan Fry
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 8591
- Sugar: 2088.6 g
- Sodium: 137.5 mg
- Fat: 90.7 g
- Saturated Fat: 56.8 g
- Trans Fat: 0 g
- Carbohydrates: 2098.2 g
- Fiber: 6.2 g
- Protein: 15.5 g
- Cholesterol: 249.7 mg