Sweet white balsamic vinegar balances tart rhubarb in a simple pan sauce for this quick chicken cutlets recipe. Source: EatingWell Magazine, April 2020

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium and add the chicken. Cook, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes. Transfer to a plate.

  • Add broth, shallot and vinegar to the pan and increase heat to high. Cook, scraping up any browned bits, until the liquid is reduced by half, 2 to 3 minutes. Add rhubarb and honey; cook until the rhubarb is tender-crisp, about 1 minute. Stir in tarragon, the remaining 1/4 teaspoon salt and any accumulated juices from the chicken. Serve the chicken with the sauce.


Tip: The main difference between white balsamic vinegar and the darker version is simply color--the former is made with white-wine vinegar and the latter with red. We use white here to get the sweet-tart complexity of balsamic without affecting the color of the dish.

Nutrition Facts

218 calories; 6.4 g total fat; 1 g saturated fat; 83 mg cholesterol; 360 mg sodium. 545 mg potassium; 11.4 g carbohydrates; 0.7 g fiber; 8 g sugar; 26.5 g protein; 227 IU vitamin a iu; 4 mg vitamin c; 17 mcg folate; 43 mg calcium; 1 mg iron; 38 mg magnesium; 4 g added sugar;