Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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 with salt and pepper, then coat in flour. Heat clarified butter in a pan over medium-high heat. Fry the chicken breasts for 4 minutes per side until golden and cooked through (internal temperature 74°C / 165°F).
- Trim and wash the rhubarb, peel if necessary. Cut the stalks into 1–2 cm pieces.
- Heat the cream and broth in a saucepan over medium heat, stirring constantly. Add the rhubarb pieces and cook for 5–6 minutes. Puree the mixture, stir in the sugar, and bring to a boil over medium-high heat. Season to taste with salt and white pepper.
- Cut the chicken breasts into wide strips and serve with the rhubarb sauce.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below