Chicken Breasts With Rhubarb And Scallions Recipe

Name: Chicken Breasts With Rhubarb And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small saucepan, bring 3/4 cup broth to a boil.
2
Stir in the raisins and remove from heat.
3
Allow raisins to sit in liquid while preparing the rest of the recipe.
4
In a 12-inch skillet, melt butter over medium heat.
5
Add chicken and cook for 2 minutes.
6
Add white and light green pieces of scallions, placing them toward the center of the pan.
7
Turn chicken and cook for 5 minutes.
8
Stir in the raisins, their soaking liquid and remaining chicken broth.
9
Bring to a boil.
10
Lower heat and simmer for 5 minutes.
11
Turn chicken and simmer for 5 more minutes.
12
Turn chicken again and stir in cream, rhubarb and salt.
13
Turn heat to low.
14
In a small bowl, dissolve cornstarch in 1/4 cup water.
15
Bring the cooking liquid in the pan back to a boil, then stir about 1 cup of it into the cornstarch mixture.
16
Stir this back into the pan with the chicken.
17
Return to a simmer and cook until the starch flavor is cooked out and the sauce thickens slightly, about 3 minutes.
18
Stir in the rest of the scallions.
19
Serve over medium egg noodles.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Breasts With Rhubarb And Scallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Rhubarb And Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions