Chicken With Rhubarb and Spring Vegetables Recipe

Name: Chicken With Rhubarb and Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (3 cups); 2 pounds boneless, skinless chicken breasts (8 half-breasts); 1 teaspoon kosher salt; 1 1/4 pounds asparagus, cut in 2-inch lengths using only the tip and a second piece from the tip end (save remainder for another use); 6 ounces red radishes, trimmed and sliced thin (1 cup); 4 ounces shallots (about 6), peeled and halved if small, quartered if large ( 1/4 cup); 1 1/2 cups heavy cream; 3 tablespoons cornstarch; 3 tablespoons water; 6 scallions, green part only, sliced thin ( 1/2 cup); Freshly ground black pepper to taste

Servings: persons

1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (3 cups)
2 pounds boneless, skinless chicken breasts (8 half-breasts)
1 teaspoon kosher salt
1 1/4 pounds asparagus, cut in 2-inch lengths using only the tip and a second piece from the tip end (save remainder for another use)
6 ounces red radishes, trimmed and sliced thin (1 cup)
4 ounces shallots (about 6), peeled and halved if small, quartered if large ( 1/4 cup)
1 1/2 cups heavy cream
3 tablespoons cornstarch
3 tablespoons water
6 scallions, green part only, sliced thin ( 1/2 cup)
Freshly ground black pepper to taste

1
Place rhubarb in an even layer in a 14-by-11-by-2-inch oval dish.
2
Arrange chicken over the rhubarb so that the thick side of the chicken is toward the inside rim of the dish.
3
Sprinkle salt over chicken.
4
Evenly scatter asparagus, radishes and shallots over chicken.
5
Lightly press layers down into the dish.
6
Pour cream over all.
7
Cover tightly with microwave plastic wrap.
8
Cook at 100 percent power in a high-power oven for 10 minutes.
9
While dish is cooking, stir cornstarch and water until smooth.
10
Prick plastic to release steam.
11
Remove from oven and uncover.
12
Spread scallions and pour cornstarch mixture over vegetables.
13
Use a spoon to mix them into the cream as well as possible without disturbing the chicken.
14
Re-cover and cook for 5 minutes.
15
Prick plastic to release steam.
16
Remove from oven and uncover.
17
Mix in pepper and serve.

753

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

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 11 ingredients. The key ingredients include: 1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (3 cups), 2 pounds boneless, skinless chicken breasts (8 half-breasts), 1 teaspoon kosher salt, 1 1/4 pounds asparagus, cut in 2-inch lengths using only the tip and a second piece from the tip end (save remainder for another use), and more.

Yes, Chicken With Rhubarb and Spring Vegetables 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 With Rhubarb and Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions