Serves four
 

4 chicken breasts, boneless, skinless and pounded to ¼-inch thickness
½ cup all-purpose flour, seasoned to taste with salt and black pepper
3 tbsp. vegetable oil
½ cup red onions, sliced thinly
1 ½ cups rhubarb, peeled, ½-inch diced
2 tsp. fresh ginger, chopped finely
3 tbsp. red wine vinegar
3 tbsp. honey
1 tsp. mustard
Salt and black pepper to taste

Heat a sauté pan on medium-high heat. Dredge the chicken breasts in the flour, shaking off the excess. Place the oil in the pan and add the chicken. Do not crowd pan, cook in two batches if necessary. Brown each side for about two minutes or until light golden. Remove from pan.

In the same pan, over medium heat, add the red onions and rhubarb. Cook for about two minutes or until softened. 

Add the ginger and cook 30 seconds. Add the vinegar, honey and mustard. Stir until smooth. Cover and cook for about five minutes, or until rhubarb is softened.

Season sauce to taste with salt and black pepper.

Return chicken  to the  pan and gently coat with the sauce, finishing its cooking if necessary. The internal doneness of the chicken should be 165°F.

Serve with your favorite accompaniments of the season and enjoy!

For more on the chef, see CT Culinary Institute’s Website.

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