|4 (4-ounce)||skinless boneless chicken breasts, trimmed|
|1/2 teaspoon||freshly ground pepper|
|1 tablespoon||canola oil, divided|
|1/2||medium onion, finely chopped|
|3/4 cup||no-salt-added beef broth|
|1/4 cup||unsweetened cranberry juice|
|1/4 teaspoon||dried thyme|
|1 1/2 cups||fresh or frozen thawed sliced rhubarb|
Sprinkle both sides of the chicken with the pepper. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium‑high heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
Add the onion and the remaining 1 1/2 teaspoons of oil to the skillet and cook, over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, cranberry juice, honey, and thyme and bring to a boil. Boil, stirring occasionally, until the liquid is thickened and is reduced by half, about 8 minutes. Add the rhubarb and salt and cook, over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5 minutes.
Return chicken and its juices to the skillet and cook, turning to coat, until heated through, 2–3 minutes.
|Serving Size||1 breast with about 1/3 cup sauce|
|Sat Fat||1 g|
|Trans Fat||0 g|