Skillet Chicken with Rhubarb and Onions

• 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

1. Combine the flour, Creole seasoning and salt in a shallow bowl.
2. Dredge the chicken in the flour mixture, shaking off any excess.
3. In a large skillet, heat the oil over medium-high heat.
4. Add the chicken and cook until golden brown, 3 to 4 minutes per side.
5. Remove from the skillet; set aside, and keep warm.
6. Add the rhubarb and onions to the skillet, and saute until tender, 8 to 10 minutes.
7. Add the wine, parsley, thyme and garlic, scraping to remove any browned bits from the bottom of the skillet.
8. Cook until liquid is slightly reduced, about 5 minutes, stirring often.
9. Return the chicken to the skillet, and cook until heated through, for 3 to 4 minutes.
10. Serve over hot cooked rice.
11. Garnish with fresh parsley leaves, if desired.

flour, creole seasoning, salt, chicken breasts, olive oil, rhubarb, sweet onion, white wine, fresh parsley, thyme, clove garlic, rice

Taken from www.foodnetwork.com/recipes/paula-deen/skillet-chicken-with-rhubarb-and-onions-recipe.html (may not work)