This chicken is so tender and the caramelized onion sauce takes it to a whole new level of flavor! Serve with rice and veggies for a complete meal!
- 2 Tbs Olive Oil
- 2 Large Onions, halved and sliced (This is about 2 slightly heaping cups.)
- 3/4 cup Flour
- 3/4 tsp Garlic Powder
- 3/4 tsp Seasoning Salt
- 4 Tbs. Butter
- 6 Chicken Breasts (boneless, skinless)
- 2 cups Chicken Broth
- 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.
Please read the entire post to this recipe for more detailed instructions, particularly in regards to caramelizing onions.
Keywords: chicken, dinner