Chicken With Rhubarb and Spring Vegetables

Name: Chicken With Rhubarb and Spring Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (3 cups); 2 pounds boneless, skinless chicken breasts (8 half-breasts); 1 teaspoon kosher salt; 1 1/4 pounds asparagus, cut in 2-inch lengths using only the tip and a second piece from the tip end (save remainder for another use); 6 ounces red radishes, trimmed and sliced thin (1 cup); 4 ounces shallots (about 6), peeled and halved if small, quartered if large ( 1/4 cup); 1 1/2 cups heavy cream; 3 tablespoons cornstarch; 3 tablespoons water; 6 scallions, green part only, sliced thin ( 1/2 cup); Freshly ground black pepper to taste

By Barbara Kafka

Total Time: 30 minutes
Rating: 5(24)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:4 servings

1¼pounds rhubarb, trimmed and cut on the diagonal in ⅛-inch slices (3 cups)
2pounds boneless, skinless chicken breasts (8 half-breasts)
1teaspoon kosher salt
1¼pounds asparagus, cut in 2-inch lengths using only the tip and a second piece from the tip end (save remainder for another use)
6ounces red radishes, trimmed and sliced thin (1 cup)
4ounces shallots (about 6), peeled and halved if small, quartered if large ( ¼ cup)
1½cups heavy cream
3tablespoons cornstarch
3tablespoons water
6scallions, green part only, sliced thin ( ½ cup)
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Place rhubarb in an even layer in a 14-by-11-by-2-inch oval dish. Arrange chicken over the rhubarb so that the thick side of the chicken is toward the inside rim of the dish. Sprinkle salt over chicken. Evenly scatter asparagus, radishes and shallots over chicken. Lightly press layers down into the dish. Pour cream over all.
Step 2
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. While dish is cooking, stir cornstarch and water until smooth.
Step 3
Prick plastic to release steam. Remove from oven and uncover. Spread scallions and pour cornstarch mixture over vegetables. Use a spoon to mix them into the cream as well as possible without disturbing the chicken. Re-cover and cook for 5 minutes. Prick plastic to release steam.
Step 4
Remove from oven and uncover. Mix in pepper and serve.