| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
8 |
Servings |
INGREDIENTS
| 4 |
x |
Whole chicken breasts |
| 1 |
ts |
Thyme |
| 4 |
tb |
Oil |
| 2 |
ts |
Freshly grated orange zest |
| 1 |
ts |
Worcestershire sauce |
| 2 |
tb |
Flour |
| 1/4 |
ts |
White pepper |
| 5 |
c |
Rhubarb cut into 1/2 inch |
| 2 |
tb |
Honey |
|
|
Bunch watercress, washed |
INSTRUCTIONS
Cut each breast into two and gently cut and pull the skin and fat away from
the meat. Mix the flour with the thyme and pepper then lightly dust the
breast halves with the mixture and set aside. Heat a tablespoon of oil in a
saucepan and toss in the rhubarb. Cover and cook gently over medium- low
heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange
zest, a tablespoon of honey and the worcestershire sauce.
Cover again and cook for another minute or two. Taste and add the extra
honey if you want a sweeter sauce. Stir to form a puree and set it aside in
a warm spot. Heat the remaining oil in a frying pan and add the halved
breasts to the pan. Cook for 8 to 10 minutes or longer if they are
especially large. To serve, place each breast on a warmed plate and slice
on the on the diagonal into 6 or 7 thin slices. Add some rhubarb puree and
watercress. Serves 8. Potatoes, carrots, and fresh peas are all good
accompaniments.
Posted to Bakery Shoppe Digest147 by Bill <thelma@pipeline.com> on Jul 06,
1997
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