Chicken with Maraschino Rhubarb Sauce

Food Service Search Staff

INGREDIENTS:5 lb. fresh rhubarb, cut into 1-inch pieces
1 cup granulated sugar
2 qts. red maraschino cherries, including juice
1 ½ qts. water
2 Tbsp. ground ginger
2 cups port wine
2 cups seasoned flour
as needed, butter
48 boneless chicken breasts (6 oz. each)
96 red maraschino cherries
48 sprigs fresh thyme DIRECTIONS:In large stainless steel saucepan, combine rhubarb, sugar, maraschino cherries, water, and ginger. Cook until rhubarb is tender. Purée in food processor. Strain through fine sieve; set aside and keep hot. Dredge chicken in seasoned flour and sauté in butter. Deglaze pan with port wine and add drippings to cherry-rhubarb purée; reduce by one-half. Pool sauce on plate and spoon additional sauce over chicken at serving. Garnish with 2 maraschino cherries and sprig of thyme. NUTRITIONAL INFORMATION: SERVINGS:48 servings From: PHOTO CREDIT:Photo Credit: NATIONAL CHERRY FOUNDATION