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 and turn in flour. Heat the clarified butter in a pan, fry the chicken breasts in it for about 4 minutes each until golden.
2. Trim and wash the rhubarb, peel off if necessary, then cut the stalks into 1 - 2 cm pieces.
3. 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.
4. Cut the chicken breasts into wide strips and serve with the sauce.