Recipe by Gwen35
When I saw this recipe in one of our local papers, I was intrigued. I think it is really very good, and I hope some of you do too. I love the rhubarb for the tartness it brings to this dish. Of course, you can always adjust the sauce if it is too tart, or too sweet. Nice served with new boiled parslied potatoes , fresh green beans and a crisp salad. Enjoy.
- 1 cup carrot, fine dice
- 1⁄2 cup green onion, sliced
- 2 boneless skinless chicken breasts (halved)
- sodium-free seasoning
- 1⁄4 cup maple syrup
- 1 cup chicken stock
- 1⁄4 teaspoon cinnamon
- 1 cup rhubarb, chopped
- 2 teaspoons cornstarch
Directions See How It's Made
- Preheat oven to 350°F.
- Spread the carrots and green onions over the bottom of a small roasting pan.
- Place the chicken breasts on top of the vegetables and sprinkle with the no-salt seasoning.
- Drizzle 2 tablespoons of the maple syrup over the top; cover and bake for 30 minutes.
- Remove the chicken to a warm plate while you complete the sauce (or keep in a warm oven).
- To the roasting pan, add the chicken stock, the remaining 2 tablespoons of maple syrup, cinnamon, and rhubarb.
- Bring to a boil, reduce heat, and cook gently till rhubarb is tender.
- Stir in the cornstarch and continue to boil gently untill thickened.
- Spoon sauce over the chicken and serve immediately.