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Skillet Chicken With Rhubarb and Onions Recipe by Paula Deen

Easy Level
40 MIN 10 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
40 MIN 10 Prep + 30 Cook
4 Servings
$ /Serving

Skillet Chicken With Rhubarb and Onions Recipe by Paula Deen

Easy Level
40 MIN 10 Prep + 30 Cook
4 Servings
$ /Serving

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 lb rhubarb, cut into 1-inch pieces
  • 1 small sweet onion, halved and thinly sliced
  • 1 cup dry white wine
  • 2 tablespoons fresh parsley, chopped, plus leave for garnish
  • 1/2 teaspoon dried thyme
  • 1 clove garlic, minced
  • rice, cooked and hot, for serving

Preparation

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.

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