Chicken Breasts With Rhubarb And Scallions
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups chicken broth, homemade or low-sodium canned
- ¼cup golden raisins
- 4tablespoons unsalted butter
- 3whole large (about 15 ounces each) skinless boneless chicken breasts, split
- 7medium scallions, trimmed, white and light green parts cut across into 1-inch lengths, green parts cut across into ¼-inch strips
- 1cup heavy cream
- 4medium stalks rhubarb, cut across into ¼-inch pieces (about 2 cups)
- 1tablespoon kosher salt
- ¼cup cornstarch
- 4 to 6cups medium egg noodles, cooked in lightly salted boiling water until tender
Nutritional analysis per serving (4 servings)
848 calories; 42 grams fat; 23 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 58 grams protein; 1243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, bring ¾ cup broth to a boil. Stir in the raisins and remove from heat. Allow raisins to sit in liquid while preparing the rest of the recipe.
- Step 2
In a 12-inch skillet, melt butter over medium heat. Add chicken and cook for 2 minutes. Add white and light green pieces of scallions, placing them toward the center of the pan. Turn chicken and cook for 5 minutes.
- Step 3
Stir in the raisins, their soaking liquid and remaining chicken broth. Bring to a boil. Lower heat and simmer for 5 minutes. Turn chicken and simmer for 5 more minutes. Turn chicken again and stir in cream, rhubarb and salt. Turn heat to low.
- Step 4
In a small bowl, dissolve cornstarch in ¼ cup water. Bring the cooking liquid in the pan back to a boil, then stir about 1 cup of it into the cornstarch mixture. Stir this back into the pan with the chicken. Return to a simmer and cook until the starch flavor is cooked out and the sauce thickens slightly, about 3 minutes. Stir in the rest of the scallions. Serve over medium egg noodles.
Private Notes
Comments
Tasty. I cut in half. Instead of raisins, I boiled chopped cauliflower. Instead of heavy cream I used flax milk w oil. Also used arrowroot instead of cornstarch. A little pepper and garlic powder and this was really nice on a bed of egg noodles. Scallions and rhubarb popped on the light backbone but not too much
A really nice meal. We thought, though, that the sauce might have been thicker. Might try a bit more corn starch next time? Used boneless legs and thighs. I'm not so sure some red pepper flakes wouldn't have hurt, either.
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