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

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

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.

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.

Recipe Courtesy of Paula Deen