Sweet white balsamic vinegar balances tart rhubarb in a simple pan sauce for this quick chicken cutlets recipe. 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. White is used here to get the sweet-tart complexity of balsamic without affecting the color of the dish.
Easy Chicken Cutlets With Rhubarb Sauce
Active Time: 20 minutes Total Time: 20 minutesServes 4
- 1 pound chicken cutlets
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 1 tablespoon grapeseed oil
- 1/2 cup low-sodium chicken broth
- 1/3 cup finely chopped shallot
- 1/4 cup white balsamic vinegar
- 1 cup sliced fresh or frozen rhubarb
- 1 tablespoon honey
- 1 tablespoon chopped fresh tarragon
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.
Recipe nutrition per serving: 218 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Carbohydrates: 11 g, Fiber: 1 g, Total Sugars: 8 g, Added Sugars: 4 g, Protein: 27 g, Sodium: 360 mg, Potassium: 545 mg, Iron: 1 mg, Folate: 17 mcg, Calcium: 44 mg, Vitamin A: 227 IU, Vitamin C: 4 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. Copyright 2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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