Chicken Breast Fillet in Creamy Rhubarb Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts, 200 g each
- 4 tablespoon flour
- 50 g clarified butter
- 450 g rhubarb
- 400 g whipped cream
- 0.5 liter ½ chicken broth
- 2 tablespoon sugar
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Pat the chicken breasts dry, season and turn in flour. Heat the clarified butter in a pan, fry the chicken breasts in it for about 4 minutes each until golden.
- Trim and wash the rhubarb, peel off if necessary, then cut the stalks into 1 - 2 cm pieces.
- Heat the cream and broth in a saucepan, stirring constantly. Add the rhubarb pieces and cook for about 5 - 6 minutes. Then puree, add the sugar and bring to the boil again. Season to taste with salt and pepper.
- Cut the chicken breasts into wide strips and serve with the sauce.
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