Fresh Rhubarb Breast of Chicken
photo by KellyMae
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1 cup carrot, fine dice
- 1⁄2 cup green onion, sliced
- 2 boneless skinless chicken breasts (halved)
- sodium-free seasoning
- 1⁄4 cup maple syrup
- 1 cup chicken stock
- 1⁄4 teaspoon cinnamon
- 1 cup rhubarb, chopped
- 2 teaspoons cornstarch
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
-
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.
Tweaks
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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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