Recipe Creamy Rhubarb Chicken
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Auteur : Tracy MargerInternet : https://www.facebook.com/groups/1254217525361254/posts/1294067904709549/
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 servings
INGRÉDIENTS
PRÉPARATIONChicken
Prepare the rhubarb and sauce
Stir and Serve
Cook Time: 20 minutes
Serves: 4 servings
INGRÉDIENTS
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped rhubarb
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Freshly ground black pepper taste
PRÉPARATIONChicken
- Season the chicken breasts with salt and pepper on both sides. Lightly dust them with flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for about 6 to 7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the rhubarb and sauce
- In the same skillet, add the chopped rhubarb and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and honey (if using). Bring the mixture to a boil and cook for about 5 minutes, or until the sauce has thickened slightly.
Stir and Serve
- Return the cooked chicken breasts to the pan, spooning a little sauce over them. Let them simmer in the sauce for another 2-3 minutes to heat through.
- Season with freshly ground black pepper to taste.
- Serve the creamy rhubarb chicken over rice, pasta, or with a side of vegetables.
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