Skillet Chicken with Rhubarb and Onions (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons all-purpose flour |
1 tablespoon creole seasoning |
1/4 teaspoon salt |
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness |
3 tablespoons olive oil |
1 pound rhubarb, cut into 1-inch pieces |
1 small sweet onion, halved and thinly sliced |
1 cup dry white wine |
2 tablespoons chopped fresh parsley, plus leave for garnish |
1/2 teaspoon dried thyme |
1 clove garlic, minced |
hot cooked rice, for serving |
Directions:
1. Combine the flour, Creole seasoning and salt in a shallow bowl. Dredge the chicken in the flour mixture, shaking off any excess.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side. Remove from the skillet; set aside, and keep warm. Add the rhubarb and onions to the skillet, and saute until tender, 8 to 10 minutes.
3. Add the wine, parsley, thyme and garlic, scraping to remove any browned bits from the bottom of the skillet. Cook until liquid is slightly reduced, about 5 minutes, stirring often. Return the chicken to the skillet, and cook until heated through, for 3 to 4 minutes. Serve over hot cooked rice. Garnish with fresh parsley leaves, if desired.
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