Skillet Chicken with Rhubarb and Onions Recipe

Name: Skillet Chicken with Rhubarb and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 1 tablespoon Creole seasoning, 1/4 teaspoon salt, 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness, and more.

Yes, Skillet Chicken with Rhubarb and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Chicken with Rhubarb and Onions

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