Although in the culinary would its often treated as a fruit, rhubarb is actually a vegetable! And, as a vegetable, it has many health benefits; it’s rich in nutrients and a good source of fiber. Rhubarb originated from the western parts of China and has been used in traditional medicines for hundreds of years. Contemporary research shows that rhubarb has a host of health benefits. It has anti-tumor and anti-inflammatory properties, and it also has an impact on gut health. Not only does it have anti-microbial properties that help fight bad bacteria, such as H. pylori (the cause of stomach ulcers), but also helps to feed the good bacteria in our intestine while also strengthening the mucosal lining of the intestine. Learn more about rhubarb here. –Dana Mealing, RDN, LDN
Ingredients:
- 4 chicken breasts (about 1 1/2 pounds)
- Extra virgin olive oil, for brushing
- Salt and pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 shallot, chopped
- 1 cup red wine, like Cabernet
- 1/2 cup chicken broth
- 2 Tablespoons balsamic vinegar
- 12 ounces fresh rhubarb, chopped
- 2 Tablespoons honey
- 1 teaspoon chopped fresh thyme
- Juice of 1/2 lemon
Pound chicken breasts to an even thickness then brush both sides with extra virgin olive oil and season with salt and pepper. Heat a large skillet over medium-high heat then add chicken and sauté until no longer pink, 3-4 minutes on each side. Remove to a plate then tent with foil to keep warm.
Heat 1 Tablespoon olive oil in same skillet then add shallots and sauté until tender, 2 minutes. Add wine, chicken broth, balsamic vinegar, honey and fresh rhubarb then simmer until sauce is reduced by nearly half, 3 to 4 minutes. Add thyme, then continue to reduce sauce until slightly thickened, 2 to 3 minutes, and crush the rhubarb by pressing down on it gently with the back of a wooden spoon. Remove skillet from heat, then stir in 1 Tablespoon butter and lemon juice. Spoon over chicken breasts then serve. Makes four servings.
Nutrition Facts:
Serving size: 1 chicken breast
Calories: 357; Fat: 13g; Sat Fat: 3.5g; Carbs: 9.6g; Fiber: 1.9g; Protein: 37.3g; Sodium: 441mg
Recipe adapted from: https://iowagirleats.com/chicken-with-cherry-wine-pan-sauce
