Try this Chicken Breast with Rhubarb Sauce recipe, or contribute your own.
Suggest a better descriptionCut each breast into two and gently cut and pull the skin and fat away from the meat. Mix the flour with the thyme and pepper then lightly dust the breast halves with the mixture and set aside. Heat a tablespoon of oil in a saucepan and toss in the rhubarb. Cover and cook gently over medium- low heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange zest, a tablespoon of honey and the worcestershire sauce. Cover again and cook for another minute or two. Taste and add the extra honey if you want a sweeter sauce. Stir to form a puree and set it aside in a warm spot. Heat the remaining oil in a frying pan and add the halved breasts to the pan. Cook for 8 to 10 minutes or longer if they are especially large. To serve, place each breast on a warmed plate and slice on the on the diagonal into 6 or 7 thin slices. Add some rhubarb puree and watercress. Serves 8. Potatoes, carrots, and fresh peas are all good accompaniments. Posted to Bakery Shoppe Digest147 by Bill
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 8 | ||
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Calories: 229 | ||
Calories from Fat: 120 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 65mg | 2 % | |
Potassium 421.9mg | 11 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.2g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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