Chicken Breasts With Rhubarb And Scallions

1 ¾ cups chicken broth, homemade or low-sodium canned
¼ 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
¼ cup cornstarch
4 to 6 cups medium egg noodles, cooked in lightly salted boiling water until tender

Nutritional Information
- Nutritional analysis per serving (4 servings)
  1151 calories; 66 grams fat; 30 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 8 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 80 grams protein; 357 milligrams cholesterol; 2672 milligrams sodium

4 servings

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