Chicken Breast with Rhubarb Sauce
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INGREDIENTS 4 chicken breast 1 teaspoon thyme 4 tablespoons oil 2 teaspoons orange zest 1 teaspoon Worcestershire sauce 2 tablespoons flour ¼ teaspoon white pepper 5 cups rhubarb 2 tablespoons honey 1 bunch watercress Cut each breast in two and gently cut and pull the skin and fat away from the meat. Mix the flour with the thyme and pepper and then lightly dust the breast halves with the mixture and set aside. Heat a tablespoon of oil in a saucepan and toss in the rhubarb. Cover and cook gently over medium-low heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange zest, a tablespoon of honey and the Worcestershire sauce. Cover again and cook for another minute or so. Taste and add the extra honey if you want a sweeter sauce. Stir to form a pureé and set it aside in a warm spot. Heat the remaining oil in a frying pan and add the halved breasts to the pan. Cook for 8 to 10 minutes or longer, if they are especially large. To serve, place each breast on a warmed plate and slice on the diagonal into 6 or 7 thin slices. Add some rhubarb pureé and watercress. Serves 8 Potatoes, carrots, and fresh peas are all good accompaniments.