Chicken breast in a creamy sauce with rhubarb


  • 4 chicken breast fillet (200 g)
  • 4 tablespoons flour
  • 50 grams butter
  • 450 grams rhubarb
  • 400 grams cream
  • 0.5 liter chicken broth
  • 2 tablespoons sugar
  • salt
  • white pepper

Preparation method (receipt)

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.

chicken breast wheat flour melted butter rhubarb cream chicken broth sugar salt white pepper