Skillet Chicken with Rhubarb and Onions
Skillet Chicken with Rhubarb and Onions might be just the main course you are searching for. This dairy free recipe serves 4. One portion of this dish contains around 28g of protein, 14g of fat, and a total of 444 calories. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up rice, salt, thyme, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: One-Skillet Chicken Paprikash with Mushrooms & Onions, Skillet Chicken and Rice with Peppers and Onions, and Italian Skillet Chicken with Spinach, Tomatoes, and Onions.
Instructions
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.