Rhubarb - Skillet Chicken w/ Rhubarb and Onions

By á-47

Ingredients

• 2 Tbsp. flour
• 1 Tbsp. Creole seasoning
• 1/4 tea. salt
• 4 boneless, skinless chicken breasts, pounded to 1/4" thickness
• 3 Tbsp. olive oil
• 1 lb. rhubarb, cut into 1" pieces
• 1 small sweet onion, halved and thinly sliced
• 1 cup dry white wine
• 2 Tbp. choppd fresh parsley
• 1 clove galic, minced
• 1/2 tea. dried thyme
• Hot cooked rice
• Garnish: fresh parsley leaves

Preparation

Step 1

Combine flour, Creole seasoning, and salt in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.

In a large skillet, heat oil over medium-high heat; add chicken, and cook 3-4 minutes per side or until golden brown and done. Remove from skillet; set aside, and keep warm. Add rhubarb and onion to skillet, and saute for 8-10 minutes or until tender.

Add wine, parsley, garlic, and thyme, scraping to remove any browned bits from bottom of skillet. Cook for 5 minutes or until liquid is slightly reduced, stirring often. Return chicken to skillet, and cook for 3-4 minutes or until heated through.

Serve over hot cooked rice. Garnish wtih fresh parsley if desired.