EATING
Chicken breasts with savory rhubarb sauce
Chicken breasts with savory rhubarb sauce
Ingredients
| 4 (4-ounce) | skinless boneless chicken breasts, trimmed |
| 1/2 teaspoon | freshly ground pepper |
| 1 tablespoon | canola oil, divided |
| 1/2 | medium onion, finely chopped |
| 3/4 cup | no-salt-added beef broth |
| 1/4 cup | unsweetened cranberry juice |
| 3 tablespoons | honey |
| 1/4 teaspoon | dried thyme |
| 1 1/2 cups | fresh or frozen thawed sliced rhubarb |
| 1/4 teaspoon | salt |
Directions
Sprinkle both sides of the chicken with the pepper. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium‑high heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
Add the onion and the remaining 1 1/2 teaspoons of oil to the skillet and cook, over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, cranberry juice, honey, and thyme and bring to a boil. Boil, stirring occasionally, until the liquid is thickened and is reduced by half, about 8 minutes. Add the rhubarb and salt and cook, over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5 minutes.
Return chicken and its juices to the skillet and cook, turning to coat, until heated through, 2–3 minutes.
4
Servings
10 MINUTES
Prep Time
30 MINUTES
Cook Time
Nurtrition facts
| Serving Size | 1 breast with about 1/3 cup sauce |
| Calories | 240 |
| Fat | 7 g |
| Sat Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 75 mg |
| Sodium | 310 mg |
| Carbohydrate | 19 g |
| Fiber | 1 g |
| Protein | 25 g |
