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

218 calories; protein 26.5g; carbohydrates 11.4g; dietary fiber 0.7g; sugars 8.2g; fat 6.4g; saturated fat 1g; cholesterol 82.8mg; vitamin a iu 226.8IU; vitamin c 3.5mg; folate 17mcg; calcium 43.5mg; iron 0.7mg; magnesium 38.3mg; potassium 544.9mg; sodium 360.4mg; added sugar 4g.

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Rating: 5 stars
Excellent!!!! Sweet, sour, and salty - definitely will make again. Nice to see tarragon used outside of fish applications and a great use of extra rhubarb from the yard or farmers market. Different from the recipe, I grilled the chicken outside and made the sauce on the stovetop separately. As a result, rather than using oil and chicken drippings, I started with a tablespoon of butter in the pan before adding shallots to soften and then the stock and vinegar followed with the end steps staying true to recipe. Easy and delicious! Read More