Recipe courtesy of Paula Deen
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Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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