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CHICKEN BREAST WITH RHUBARB SAUCE

Category:    Poultry, Chicken
Yield: 8 servings
 
      4 x  Whole chicken breasts               2 tb Flour
      1 ts Thyme                             1/4 ts White pepper
      4 tb Oil                                 5 c  Rhubarb cut into 1/2 inch
      2 ts Freshly grated orange zest          2 tb Honey
      1 ts Worcestershire sauce                     Bunch watercress, washed
 
  Cut each breast into two and gently cut and pull the skin and fat away from
  the meat.  Mix the flour with the thyme and pepper then lightly dust the
  breast halves with the mixture and set aside. Heat a tablespoon of oil in a
  saucepan and toss in the rhubarb.  Cover and cook gently over medium- low
  heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange
  zest, a tablespoon of honey and the worcestershire sauce.
  
  Cover again and cook for another minute or two. Taste and add the extra
  honey if you want a sweeter sauce. Stir to form a puree and set it aside in
  a warm spot.  Heat the remaining oil in a frying pan and add the halved
  breasts to the pan. Cook for 8 to 10 minutes or longer if they are
  especially large. To serve, place each breast on a warmed plate and slice
  on the on the diagonal into 6 or 7 thin slices. Add some rhubarb puree and
  watercress. Serves 8. Potatoes, carrots, and fresh peas are all good
  accompaniments.
 

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