CHICKEN BREASTS WITH RHUBARB AND SCALLIONS

Chicken Breasts With Rhubarb And Scallions image

Provided by Barbara Kafka

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 3/4 cups chicken broth, homemade or low-sodium canned
1/4 cup golden raisins
4 tablespoons unsalted butter
3 whole large (about 15 ounces each) skinless boneless chicken breasts, split
7 medium scallions, trimmed, white and light green parts cut across into 1-inch lengths, green parts cut across into 1/4-inch strips
1 cup heavy cream
4 medium stalks rhubarb, cut across into 1/4-inch pieces (about 2 cups)
1 tablespoon kosher salt
1/4 cup cornstarch
4 to 6 cups medium egg noodles, cooked in lightly salted boiling water until tender

Steps:

In a small saucepan, bring 3/4 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.
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.
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.
In a small bowl, dissolve cornstarch in 1/4 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.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 15 grams, Carbohydrate 58 grams, Fat 42 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 23 grams, Sodium 1243 milligrams, Sugar 11 grams, TransFat 1 gram