Wash, dry and breaded chicken breasts in the flour. Melt the ghee. Fry the breasts for 4 minutes on each side. Clean, wash and cut into slices of 1-2 centimeters. Pour the broth in a saucepan and cream, bring to a boil, add the rhubarb. Cook 5-6 minutes. Make puree sauce. Season with sugar, salt and pepper. Breast cut into slices and serve with the sauce.