Chicken with Rhubarb Sauce
Serves: 4
The rosy sauce for this dish is enhanced by layers of flavor
created by reducing wine with aromatics, then blueberry juice, and finishing it with
butter.
Calorie: 260, Proteins: 34 g, Total Fat: 8 g, Fiber: 2 g.
Preparation
Preheat the grill or a grill pan on top of the stove.
In a medium, deep saucepan, heat 1 tablespoon of the butter over medium
high heat. Stir in the rhubarb, carrot, onion, and shallot and cook until they are soft and
moist, 5 minutes. Add the wine and boil until the liquid is reduced by half, about 8 minutes.
Pour in the blueberry juice. Boil until the vegetables are soft and there is 1 cup of sauce,
about 10 minutes.
Meanwhile, season the chicken with salt and pepper and grill it. Set
the grilled chicken on a plate and cover it loosely with foil to keep warm.
In a blender, purée the rhubarb mixture. Whirl in the remaining
butter, cut in pieces. Season to taste with salt and pepper.
To serve, cover the centers of 4 dinner plates with equal amounts of
the sauce. If using, make a bed of spinach on each plate. Slice the chicken and arrange equal
portions of chicken over the spinach or on the sauce on each plate. Sprinkle on the wild
blueberries and serve.