Fresh Rhubarb Breast of Chicken

"When I saw this recipe in one of our local papers, I was intrigued. I think it is really very good, and I hope some of you do too. I love the rhubarb for the tartness it brings to this dish. Of course, you can always adjust the sauce if it is too tart, or too sweet. Nice served with new boiled parslied potatoes , fresh green beans and a crisp salad. Enjoy."
 
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photo by KellyMae photo by KellyMae
photo by KellyMae
photo by KellyMae photo by KellyMae
Ready In:
1hr 5mins
Ingredients:
9
Serves:
3-4
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ingredients

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directions

  • Preheat oven to 350°F.
  • Spread the carrots and green onions over the bottom of a small roasting pan.
  • Place the chicken breasts on top of the vegetables and sprinkle with the no-salt seasoning.
  • Drizzle 2 tablespoons of the maple syrup over the top; cover and bake for 30 minutes.
  • Remove the chicken to a warm plate while you complete the sauce (or keep in a warm oven).
  • To the roasting pan, add the chicken stock, the remaining 2 tablespoons of maple syrup, cinnamon, and rhubarb.
  • Bring to a boil, reduce heat, and cook gently till rhubarb is tender.
  • Stir in the cornstarch and continue to boil gently untill thickened.
  • Spoon sauce over the chicken and serve immediately.

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Reviews

  1. I really enjoyed this and am considering planting rhubarb in my yard so that I can enjoy this unusual flavor more often!
     
  2. I subbed pork loin steaks for the chicken. Quickly browned the pork steaks, and shredded the carrots. Subbed red onions for green onions. Was a bit too cinnamon'y for my tastes even though I only used 1ml. Would definitely try with less next time. Used 3/4 cup stock, and the the sauce didn't thicken up much with the 2 tsp cornstarch. The pork was very tender with good flavor. Will make again.
     
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Tweaks

  1. I subbed pork loin steaks for the chicken. Quickly browned the pork steaks, and shredded the carrots. Subbed red onions for green onions. Was a bit too cinnamon'y for my tastes even though I only used 1ml. Would definitely try with less next time. Used 3/4 cup stock, and the the sauce didn't thicken up much with the 2 tsp cornstarch. The pork was very tender with good flavor. Will make again.
     

RECIPE SUBMITTED BY

I live in Canada's capital (Ottawa, Ontario) and love it, although years ago I lived on the West Coast (Vancouver, B.C.) and loved it, too. I am retired and really enjoy cooking, so reading recipes is almost a passion. Every time I bring out a new recipe I hear "Oh, not again!" from my hubby, but I notice he enjoys almost everything I try. We have a rating system for new recipes, and he always lets me know his opinion. Pet peeves include people who are afraid to try new foods and people who are habitually late. Favorite cook books are 5-Roses and the three new ones by our Canadian Podleski sisters - Crazy Plates, Looney Spoons and their latest, Eat, Shrink and be Merry. They are delightful and really informative. I am really glad that I found Recipezaar!! I spend a lot of time reading about other members, browsing their recipes and reading their comments about the recipes they have tried. A lot of good ideas have come my way, and I am sure there will be more. Thanks to all of you out there who have made my days much more pleasurable.
 
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