Chicken Breasts With Rhubarb And Scallions

• 1 3/4 cups chicken broth, homemade or low-sodium canned
• 1/4 cup golden raisins
• 4 tablespoons unsalted butter
• 3 whole large (about 15 ounces each) skinless boneless chicken breasts, split
• 7 medium scallions, trimmed, white and light green parts cut across into 1-inch lengths, green parts cut across into 1/4-inch strips
• 1 cup heavy cream
• 4 medium stalks rhubarb, cut across into 1/4-inch pieces (about 2 cups)
• 1 tablespoon kosher salt
• 1/4 cup cornstarch
• 4 to 6 cups medium egg noodles, cooked in lightly salted boiling water until tender

1. In a small saucepan, bring 3/4 cup broth to a boil.
2. Stir in the raisins and remove from heat.
3. Allow raisins to sit in liquid while preparing the rest of the recipe.
4. In a 12-inch skillet, melt butter over medium heat.
5. Add chicken and cook for 2 minutes.
6. Add white and light green pieces of scallions, placing them toward the center of the pan.
7. Turn chicken and cook for 5 minutes.
8. Stir in the raisins, their soaking liquid and remaining chicken broth.
9. Bring to a boil.
10. Lower heat and simmer for 5 minutes.
11. Turn chicken and simmer for 5 more minutes.
12. Turn chicken again and stir in cream, rhubarb and salt.
13. Turn heat to low.
14. In a small bowl, dissolve cornstarch in 1/4 cup water.
15. Bring the cooking liquid in the pan back to a boil, then stir about 1 cup of it into the cornstarch mixture.
16. Stir this back into the pan with the chicken.
17. Return to a simmer and cook until the starch flavor is cooked out and the sauce thickens slightly, about 3 minutes.
18. Stir in the rest of the scallions.
19. Serve over medium egg noodles.

chicken broth, golden raisins, unsalted butter, chicken breasts, scallions, heavy cream, stalks rhubarb, kosher salt, cornstarch, egg noodles

Taken from cooking.nytimes.com/recipes/4884 (may not work)