Recipe Categories
Fowl & Poultry
Wine Poultry

James's Chicken Breast Rhubarb Currant Wine Sauce

2 cups rhubarb, peeled and diced 1/4 inch (about 1 pound of unpeeled rhubarb)
1 1/4 cups red currant jelly
1 tablespoon arrowroot
1 tablespoon port wine

4 chicken breasts
1 tablespoon canola oil
salt and pepper to taste

Preparation:

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice.

Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached.

Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop. Combine the port wine and arrowroot and stir out any lumps.

Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes.

Drizzle chicken breast with oil, season with salt and pepper and grill until done. Serve sauce on the side or on top of chicken.