Chicken with Rhubarb Sauce

Posted by Donna-Marie Pye on

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The sweet and sour flavour of the rhubarb sauce is a wonderful with chicken, so don't think that rhubarb in your garden is just for pies or crisps.


  • 1 tbsp olive oil
  • 4 skinless, boneless chicken breasts
  • Salt and freshly ground black pepper
  • 1 onion, minced
  • 3 cups chopped rhubarb
  • 1/3 cup granulated sugar or honey
  • 1/4 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 2 tsp cornstarch


  1. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning once and sprinkling with salt and pepper, about 5 minutes or until well browned. Remove to a plate to keep warm.
  2. Add onion to skillet, reduce heat to medium and cook for 3 minutes. Stir in rhubarb, sugar. lemon juice and mustard; bring to a boil, stirring to scrape up any brown bits in the bottom of the pan.
  3. Return chicken and any accumulated juices. Spoon some of the sauce over top, cover and simmer 10 to 15 minutes or until no longer pink inside.
  4. Dissolve cornstarch in 2 tbsp cold water, stir into sauce and cook stirring until thickened.

Serves 4

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