Poulet à la sauce à la rhubarbe

Ingrédients

• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) vegetable oil
• 4 chicken breasts
• 2 rhubarb stalks, washed and chopped
• 30 ml (2 tbsp) honey
• 30 ml (2 tbsp) white wine vinegar

Préparation

1. 1

   Heat the butter and oil in a large frying pan.

2. 2

   Add the chicken breasts and cook 5 to 7 minutes per side, or until browned and cooked through.

3. 3

   Remove the chicken and season on both sides with salt and pepper.

4. 4

   Keep the cooked breasts warm while preparing the sauce.

5. 5

   Add the rhubarb and vinegar to the same pan.

6. 6

   Stir regularly over a medium heat and continue to cook for 2 minutes, then add the honey and 125ml (½ cup) of water.

7. 7

   Gently simmer for 5 minutes, or until the rhubarb has “melted” and turned into a sauce.

8. 8

   Season to taste. Add a bit more honey if you’d like the sauce to be sweeter.

9. 9

   Cut the chicken breasts crosswise into 2.5cm (1in) slices.

10. 10

    Serve the chicken with your favourite vegetables - in this case roast baby potatoes and broccoli - along with the rhubarb sauce. Enjoy!