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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.
Yield: 4 servings
2 Tbs cold unsalted butter, divided
2 thin rhubarb stalks, peeled and thinly sliced
1 small carrot, thinly sliced
1 small red onion, finely chopped
1 shallot, finely chopped
1/3 cup dry white wine
1 cup blueberry juice
11/4 lbs boneless, skinless chicken breast
salt and freshly ground black pepper
2 cups steamed spinach, optional
1/4 cup defrosted frozen wild blueberries, for garnish
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
