Onion Sauce Chicken Food

FRENCH ONION CHICKEN

Steps:

• Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
• While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
• Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
• Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
• Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

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.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

ONION SAUCE CHICKEN

Steps:

• Peel and slice onion; set aside.
• Split whole chicken breasts.
• Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
• Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
• Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
• Bake at 350°F for 1 1/4 hours.

CHICKEN WITH LEMON AND GREEN ONION SAUCE

Steps:

• Heat broiler; line a broiler pan with foil and oil the rack.
• Rinse chicken; pat dry. Put chicken breast between two sheets of plastic wrap and gently pound to thin to an even thickness Rub with olive oil and sprinkle with salt and pepper.
• Arrange on oiled broiler rack.
• In a saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 seconds.
• Broil the chicken for about 12 to 15 minutes or until juices run clear, turning about halfway through the cooking time. Drizzle each chicken breast with about 1 teaspoon of the lemon mixture 1 minute before it's finished.
• Serve chicken with the remaining sauce.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper.
• Dip chicken in the butter mixture, then coat with onions.
• Place in a greased 9-inch square baking pan.
• Top with any remaining onions; drizzle with any remaining butter mixture.
• Bake uncovered at 350 degrees for 30-35 minutes or until chicken juices run clear.

TASTY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

CHICKEN WITH CREAMY GREEN ONION SAUCE

Steps:

• Melt butter over med. high heat.
• Stir in flour and cook until bubbly.
• Reduce heat to medium.
• Stir in remaining ingredients except yogurt. Make sure you stir the green onions into the sauce at this point. The release of these flavors as it warms is what makes the sauce!
• Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).
• Stir in yogurt and heat through.
• Serve over baked or sauteed chicken breast.

CHICKEN IN A FRIED ONION SAUCE

Steps:

• Cut the chicken into large pieces. If you must use chicken breasts, cut them into 4-6 pieces. Just keep in mind that by using breasts, you're reducing both the fat content (yay!) AND the flavor (boo) and the result will be slightly drier chicken.
• Chop half of the onions coarsely. Cut the remaining onions into halves, lengthwise, and then crosswise into very thin slices.
• Put the chopped onions, ginger and garlic into the container of an electric blender. Blend to a paste.
• Put the oil in a large, wide sauté pan or a large, deep frying pan (nonstick) and set over medium heat. When hot, put in the sliced, onions. Stir and fry the onions until they are a deep, reddish brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
• Take the pan off the heat. Put in the paste (keep face averted). Put the pan back onto the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, cumin, turmeric and cayenne and stir once. Put in 1 Tbsp of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
• Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.
• Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro or parsley over the top. Nom!