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Chicken breast fillet in rhubarb cream sauce

updated

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Ingredients for 4 servings:

  • 4 chicken breasts (200 g each)
  • 4 tbsp flour
  • 50 g clarified butter
  • 450 g rhubarb
  • 400 g whipped cream
  • ½ liter chicken broth
  • 2 tbsp sugar
  • Salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pat the chicken breasts dry, season, and coat in flour. Heat clarified butter in a pan and fry the chicken breasts for about 4 minutes each until golden brown. Trim and wash the rhubarb, peeling if necessary, then cut the stalks into 1-2 cm pieces. Heat the cream and stock in a saucepan, stirring constantly. Add the rhubarb pieces and cook for about 5-6 minutes. Then puree, add the sugar, and bring back to a boil. Season with salt and pepper. Cut the chicken breasts into wide strips and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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