Skillet Chicken with Rhubarb and Onions | Paula Deen

Ingredients

• 2 tablespoons all purpose flour
• 1 tablespoon Creole seasoning
• 1/4 teaspoon salt
• 4 pounded to 1/4-inch thickness skinless boneless chicken breasts
• 3 tablespoons Olive oil
• 1 lb cut into 1-inch pieces rhubarb
• 1 small halved and thinly sliced sweet onion
• 1 cup dry white wine
• 2 tablespoons chopped, plus leave for garnish fresh parsley
• 1/2 teaspoon dried thyme
• 1 clove minced garlic
• cooked and hot, for serving rice