Summary

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

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Instructions

1. 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).
2. Trim and wash the rhubarb, peel if necessary. Cut the stalks into 1–2 cm pieces.
3. 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.
4. Cut the chicken breasts into wide strips and serve with the rhubarb sauce.