CHICKEN CUTLETS WITH RHUBARB SAUCE

 1 lb chicken cutlets

1/2 tsp salt, divided

1/4 tsp freshly ground black pepper

1 tbsp 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 tbsp honey

1 tbsp chopped fresh tarragon

Sprinkle chicken with half the salt and the pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium and add the chicken. Cook chicken, turning once, until a meat thermometer inserted in thickest part reads 165 (5 to 8 minutes). Transfer to a plate.

Add the broth, shallot and vinegar to to the skillet and increase the heat to high. Cook, scraping up any browned bits, and until liquid is reduced by half.

Add rhubarb and honey; cook until the rhubarb is tender-crisp (approximately 1 minute). Stir in the tarragon, remaining salt and any accumulated juices from the chicken.

Serve the chicken with the sauce.

Yield: 4 servings

file photo from Eating Well