Title: Chicken breast with rhubarb sauce
 Categories: Chicken
      Yield: 8 Servings
 
      4 x  Whole chicken breasts
      1 ts Thyme
      4 tb Oil
      2 ts Freshly grated orange zest
      1 ts Worcestershire sauce
      2 tb Flour
    1/4 ts White pepper
      5 c  Rhubarb cut into 1/2 inch
      2 tb Honey
           Bunch watercress, washed
 
  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 mixture and set aside. Heat a
  tablespoon of oil in a saucepan and toss in the rhubarb.  Cover and
  cook gently over medium- low heat for 3 to 4 minutes or until the
  rhubarb is tender. Stir in the orange zest, a tablespoon of honey and
  the worcestershire sauce.
  
  Cover again and cook for another minute or two. Taste and add the
  extra honey if you want a sweeter sauce. Stir to form a puree and set
  it aside in a warm spot.  Heat the remaining oil in a frying pan and
  add the halved breasts to the pan. Cook for 8 to 10 minutes or 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 7 thin slices. Add
  some rhubarb puree and watercress. Serves 8. Potatoes, carrots, and
  fresh peas are all good accompaniments.