Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine


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This very simple but rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use.

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  • 2 C. rhubarb, peeled and diced 1/4 inch
  • 1 1/4 C. red currant jelly
  • 1 Tbs. arrowroot
  • 1 Tbs. port wine
  • 4 chicken breasts
  • 1 Tbs. canola oil
  • Salt and pepper to taste

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Thoroughly wash about 1 lb. 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 C. of liquid. If you have more, reduce over medium heat until the desired 1 C. 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.

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