Chicken Breast With Rhubarb Sauce

Directions

1. Cut each breast into two and gently cut and pull the skin and fat away from the meat. Mix the flour with the thyme and pepper then lightly dust the breast halves with the mix and set aside. Heat a Tbsp. of oil in a saucepan and toss in the rhubarb. Cover and cook gently over medium- low heat for 3 to 4 min or possibly till the rhubarb is tender. Stir in the orange zest, a Tbsp. of honey and the worcestershire sauce.
2. Cover again and cook for another minute or possibly two. Taste and add in the extra honey if you want a sweeter sauce. Stir to create a puree and set it aside in a hot spot. Heat the remaining oil in a frying pan and add in the halved breasts to the pan. Cook for 8 to 10 min or possibly longer if they are especially large. To serve, place each breast on a warmed plate and slice on the on the diagonal into 6 or possibly 7 thin slices. Add in some rhubarb puree and watercress.
3. Serves 8. Potatoes, carrots, and fresh peas are all good accompaniments.