Sweet white balsamic vinegar balances tart rhubarb in a simple pan sauce for this quick chicken cutlets recipe.

Carolyn Malcoun
Source: EatingWell Magazine, April 2020


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

217.9 calories; protein 26.5g 53% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 0.7g 3% DV; sugars 8.2g; fat 6.4g 10% DV; saturated fat 1g 5% DV; cholesterol 82.8mg 28% DV; vitamin a iu 226.8IU 5% DV; vitamin c 3.5mg 6% DV; folate 17mcg 4% DV; calcium 43.5mg 4% DV; iron 0.7mg 4% DV; magnesium 38.3mg 14% DV; potassium 544.9mg 15% DV; sodium 360.4mg 14% DV; added sugar 4g.