Caramelizedonionchicken Recipes

CHICKEN IN CARAMELIZED ONION SAUCE RECIPE

Steps:

• Heat the olive oil in a 12 inch frying pan, over medium high heat. Stir in the onions. Just stir here and there for the first 5 to 7 minutes.
• Once onions start to brown, stir more frequently. Onions should be browning not blackening. If your onions are getting too dark turn down your heat a bit. If the onions begin to stick to the bottom of the pan, pour a little water in and stir the onions around.
• The onions should be fully caramelized in 12 to 15 minutes. All the onions should be browned with a few black pieces here and there. Remove from heat and set the finished onions aside in a bowl.
• Whisk the flour, garlic powder and seasoning salt together.
• Return the uncleaned frying pan back to the stove and melt the butter to sizzling over medium low heat.
• Coat the chicken breasts in the flour mixture on both sides. Shake off the excess. Brown the chicken breasts on both sides in the butter. Place browned pieces of chicken on a plate to the side of the pan.
• Carefully pour a little chicken broth into the frying pan and swirl it around to remove any of the browned, cooked to the bottom bits. Whisk in the remaining broth and bring to a simmer.
• Return the onions to the pan. Return the browned chicken to the pan in single layer. Simmer until the chicken is cooked through and the sauce has slightly thickened. Serve.

ROASTED CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°; bring garlic and milk to boil; drain and discard milk; in a small metal baking pan toss garlic with 1 T oil; roast 13 minutes or until golden; cool a bit and put the garlic and it's cooking oil in a food processor; process to a paste; sprinkle with salt and pepper and set aside.
• Saute the onions in the butter and 1 T oil over medium-low heat; cook until golden, about 40 minutes; add vinegar, thyme and bay leaf and simmer until liquid is reduced by half, about 3 minutes; stir in cream and salt and pepper; set aside.
• While the onions are sauteing, preheat the oven to 450°; heat the remaining 1 T of oil in a large skillet; salt and pepper the chicken; place skin side down in skillet and cook until golden brown on one side only, about 4 minutes.
• Place chicken, skin side up, on a rimmed baking sheet and roast until internal temperature is 180°; spread garlic paste atop chicken pieces and bake another 5 minutes, until golden brown.
• Rewarm onions over medium-low heat; to serve plate onions and place 2 pieces of chicken atop them; garnish with parsley.

CARAMELIZED ONION CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper.
• Spray the onions and a large frying pan with kitchen spray.
• Saute the onions for 2 minutes, then add chicken to the pan.
• Continue cooking an additional 8 minutes or until chicken is no longer pink.
• Remove both onions and chicken from the pan.
• Add the jam and remaining ingredients to the pan, and cook for 2 minutes, stirring constantly.
• Return chicken and onions to the pan and continue cooking for 4 minutes, stirring occasionally.

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE

Steps:

• Dry chicken well.
• Season chicken with salt, pepper, and thyme.
• In a large skillet, melt butter and olive oil and brown the chicken.
• Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
• Add wine, Tarragon, season again with salt and pepper.
• Return chicken to pan and simmer, covered, 45 minutes or until done.
• Transfer chicken breasts to a warm platter.
• Boil pan juices 3 minutes.
• Remove from heat and cool a few minutes.
• Add sour cream and mix well.
• Cook until heated through, stirring constantly.
• *Do not allow the sauce to boil.
• Pour sauce over chicken, top with sliced green onions and serve immediately.

CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Heat half of oil in frying pan over medium heat.
• Add onions and cook 15 minutes, stirring occasionally.
• Season with salt and pepper during cooking.
• Onions should become golden brown and caramelized.
• Remove onions from pan and set aside.
• Heat remaining oil in the same pan.
• Add chicken and season with salt and pepper.
• Cook 5 minutes on each side over medium heat.
• Add teriyaki sauce and lemon juice.
• Cook 1 minute.
• Transfer chicken breasts and all juices to ovenproof baking dish.
• Top with onions and all juices.
• Sprinkle with cheese.
• Broil 3 minutes in the oven til cheese is bubbly.

CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Coat a large skillet with cooking spray; place over medium heat until hot.
• Add onion; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
• Combine salt and next 3 ingredients; stir well.
• Sprinkle half of spice mixture over onions; add 1/4 cup chicken broth, and cook 10 minutes, stirring frequently.
• Add 2 tablespoons broth, and cook until liquid evaporates, scraping pan to loosen browned bits.
• Stir in remaining 2 tablespoons broth; cook until liquid evaporates.
• Add vinegar, and cook an additional 2 minutes.
• or until liquid almost evaporates.
• Remove onion mixture from skillet; set aside, and keep warm.
• Wipe skillet clean with paper towels.
• Rub chicken with remaining spice mixture.
• Recoat skillet with cooking spray; place over medium-high heat until hot.
• Add chicken; cook 5 minutes on each side or until done.
• Serve chicken with caramelized onion mixture.