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Izzy, this chicken was really excellant!! I used 4 boneless, skinless breast halves and replaced the butter with olive oil. Also cut the sugar back just a bit to 2 ounces. There was almost too much sauce, but it was so delicious!! We ate half for dinner tonight and will have left overs for dinner tomorrow. It very much reminded me of my Mom's chicken, she used to make during rhubarb season. Thanks for posting a keeper! UPDATE: Izzy I had to come back and tell you, our stove was moved to put our new kitchen floor in and so we tried the left over rhubarb chicken and sauce cold for supper. Everyone should know, it was wonderfull!! Just as good cold as it was hot! Again, thank-you for posting, will be making this again soon.
Excellent chicken! My son, who doesn't even like chicken, asked for seconds! I used skinless, boneless chicken breasts brushed with olive oil instead of the butter and I added the cinnamon and nutmeg to the sauce before I brought it to a boil. I served it over rice. I didn't have any leftovers but I bet it would taste awesome tossed in a salad.
I made this sauce on the stove top as the oven is out of commision (grilled the chicken) and it came together easily. I wasn't sure if the sauce was meant to be chunky however it didn't look too appealing so I blended it with the immersion blender. I then used some to baste the chicken and some for a sauce over the finished product.
Different with a sweet and tangy taste. Pretty easy to put together. I used skinless chicken breast tenders and reduced the cooking time on the chicken by half. I would make it again. Thanks for something to do with Rhubarb besides pies and muffins.