Chicken Breasts with Rhubarb Sauce

Delicious, quick and easy!  The rhubarb is tender, and the subtle taste of nutmeg makes this dish.  The sauce would also taste good on vanilla ice cream or toast.  Enjoy!






6 skinless chicken breasts
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rhubarb, cut into half inch pieces
1/3 cup sugar
1  1/2 tablespoons cornstarch
1  1/2 cups water
2 teaspoons lemon juice

• Melt butter, stir in cinnamon and nutmeg
• Place chicken in a 13 x 9 baking dish
• Brush with butter mixture
• Cook uncovered at 375 degrees for 30 minutes
• While chicken is cooking,  combine cornstarch, sugar, rhubarb and water in a saucepan
• Cook and stir over medium heat until boiling, cook until clear and thickened.   Add lemon juice, set aside
• When the 30 minutes are up, spoon rhubarb sauce over chicken and bake an additional 20 minutes

-Queenie Cuisine