Rhubarb Sauce Adds Bold Flavor to Chicken Cutlets

This bright spring dish comes together in 20 minutes.

There is a balance between savory, sweet and tart in this chicken dish. Blaine Moats/TNS

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 minutes

Serves 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

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.