Chicken Breasts with Savory Rhubarb Sauce

Ingredients

• 4 skinless, boneless chicken breasts, 115 g (4 oz) each, trimmed
• ½ tsp freshly ground pepper
• 1 tbsp canola oil, divided
• ½ medium onion, finely chopped
• 180 ml (¾ cup) no-salt-added beef broth
• 60 ml (¼ cup) unsweetened cranberry juice
• 3 tbsp honey
• ¼ tsp dried thyme
• 180 g (1½ cups) fresh or thawed frozen rhubarb, sliced
• ¼ tsp salt

Method

1. Season both sides of the chicken with the pepper. Heat half the oil in a large nonstick skillet over medium-high heat and brown the chicken for about 4 minutes per side. Transfer to a plate and cover loosely with foil.
2. Add the onion and the rest of the oil to the pan and cook, stirring now and then, until softened, about 5 minutes.
3. Add the broth, cranberry juice, honey and thyme and bring to a boil. Boil, stirring occasionally, until thickened and reduced by half, about 8 minutes.
4. Add the rhubarb and salt and cook over medium heat until the rhubarb begins to soften, about 5 minutes.
5. Return the chicken and its juices to the pan and turn to coat until heated through, 2 to 3 minutes.