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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

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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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