Sweet white balsamic vinegar balances tart rhubarb in a simple pan sauce for this quick chicken cutlets recipe. The main difference between white balsamic vinegar and the darker version is simply color — the former is made with white-wine vinegar and the latter with red. White is used here to get the sweet-tart complexity of balsamic without affecting the color of the dish.

Easy Chicken Cutlets with Rhubarb Sauce

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

1 pound chicken cutlets

1/2 teaspoon salt, divided

1/4 teaspoon ground pepper

1 tablespoon grapeseed oil

1/2 cup low-sodium chicken broth

1/3 cup finely chopped shallot

1/4 cup white balsamic vinegar

1 cup sliced fresh or frozen rhubarb

1 tablespoon honey

1 tablespoon chopped fresh tarragon

1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium and add the chicken. Cook, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes. Transfer to a plate.

2. Add broth, shallot and vinegar to the pan and increase heat to high. Cook, scraping up any browned bits, until the liquid is reduced by half, 2 to 3 minutes. Add rhubarb and honey; cook until the rhubarb is tender-crisp, about 1 minute. Stir in tarragon, the remaining 1/4 teaspoon salt and any accumulated juices from the chicken. Serve the chicken with the sauce.

Recipe nutrition per serving: 218 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Carbohydrates: 11 g, Fiber: 1 g, Total Sugars: 8 g, Added Sugars: 4 g, Protein: 27 g, Sodium: 360 mg, Potassium: 545 mg, Iron: 1 mg, Folate: 17 mcg, Calcium: 44 mg, Vitamin A: 227 IU, Vitamin C: 4 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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