SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
CHICKEN BREASTS W/MUSHROOMS & CARAMELIZED ONIONS
Make and share this Chicken Breasts W/Mushrooms & Caramelized Onions recipe from Food.com.
Provided by lizze
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with seasoned salt and pepper.
- Heat 2 tbsp olive oil in a skillet then add the breasts.
- Brown the breasts on medium heat on both sides, transfer to a baking dish and put into a 350°F oven to finish cooking.
- In the same skillet add another tbsp of oil and add the onions; sauté until translucent.
- Add a couple teaspoons of sugar and the red wine (optional) and sauté until the onions become caramelized.
- Set onions aside.
- Sauté the mushrooms in the skillet.
- Remove the breasts from the oven and spoon some of the caramelized onions atop each one, then spoon some sautéed mushrooms on each. Finally, sprinkle some blue cheese over the mushrooms and place under the broiler for a couple minutes until the cheese becomes slightly browned.
- Serve the breasts on a nest of angel hair pasta or bed of wild rice or couscous.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
Comforting one-pot dinner, serve with crusty bread to soak up the juices
Provided by chemjen
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 T olive oil, 2 T sherry vinegar, the honey, mustard, red-pepper flakes, Kosher salt and pepper Whisk until smooth Add chicken pieces to the mixture, coating it well Set aside at room temperature, stirring it once Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes Add the onions, season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so Add the mushrooms and stir to combine Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so Stir in the remaining 3 tablespoons olive oil Allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center Pour any remaining marinade (there will be very little) over the onions and mushrooms Cook undisturbed for 4 to 5 minutes, then mix together the chicken and vegetables Cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more Add the remaining 1 T sherry vinegar, stirring and scraping up anything on the bottom of the skillet Season to taste with salt Remove from the heat and top with the parsley and cheese Serve with bread or pasta
Nutrition Facts : Calories 346 calories, Fat 8.40127733803702 g, Carbohydrate 20.9708902017086 g, Cholesterol 103.056340487646 mg, Fiber 4.2179247507066 g, Protein 46.7573081691969 g, SaturatedFat 2.12982595922273 g, ServingSize 1 1 Serving (468g), Sodium 370.013141918381 mg, Sugar 16.752965451002 g, TransFat 0.996218997514304 g
CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE
A great throw together chicken recipe that looks and tastes like you've worked on it all day. Great for pop up dinner parties. Serve with brown rice or noodles, green salad and hot French bread.
Provided by Penny Stettinius
Categories Very Low Carbs
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 473.4, Fat 30.1, SaturatedFat 12, Cholesterol 119.8, Sodium 147.4, Carbohydrate 9.6, Fiber 1.5, Sugar 3.5, Protein 34.4
LEMON CHICKEN WITH MUSHROOMS,GREEN BEANS & CARAMELIZED SWEET ONION RECIPE
Provided by á-168255
Number Of Ingredients 12
Steps:
- preheat oven 350 heat oil in oven proof skillet and caramelize your onions transfer to a plate add chicken, sprinkle with thyme and pepper and brown both sides about 10 mins put in oven and cook about 10 more (if your chicken is thin reduce both cooking times) remove from oven and transfer to plate add broth, milk, flour to pan and simmer stirring to thicken. add mushrooms green beans and 1/2 lemons let simmer about 5 mins add chicken and rest of lemons and cook about 10 more mins (until chicken is done and veggies are done) top with parsley and serve
ROASTED CHICKEN WITH CARAMELIZED ONIONS
Provided by Miki Zivkovic
Categories Milk/Cream Chicken Garlic Onion Roast Sauté Vinegar Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
- Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
- Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.
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