ONION SAUCE FOR CHICKEN
This simple and delicate Onion Sauce has a wonderful sweet flavor and the nutmeg compliments the sauce so well. It's perfect over chicken.
Provided by Joanie Zisk
Categories Sauce
Time 30m
Number Of Ingredients 7
Steps:
- Thinly slice the onions.
- Place the butter in a large skillet or saucepan heated to medium heat.
- Add the onions to the pan and slowly cook them for about 7-8 minutes.
- Stir in the flour. Add the salt, pepper and nutmeg and stir.
- Pour in the broth, reduce the heat and simmer gently for about 15 minutes.
- It the sauce appears too thick, add a few drops of the chicken broth. If it is too thin, gently simmer again until it has reduced.
CHICKEN IN CARAMELIZED ONION SAUCE RECIPE
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!
Provided by Mindee
Categories Chicken
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Chicken Breast, Calories 519 calories, Sugar 2.7 g, Sodium 724.7 mg, Fat 19.9 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 17.6 g, Fiber 1.4 g, Protein 64.1 g, Cholesterol 220.6 mg
ONION SAUCE
When we were little my Oma would serve this sauce over either pork or beef.
Provided by LINDA MCLEAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
- Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 12.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 97.1 mg, Sugar 4.9 g
CHICKEN WITH ROSEMARY-ONION SAUCE
"This is a great dish to serve guests because it tastes like you fussed," writes Donna Roberts of Shumway, Illinois. "There is nothing more aromatic or flavorful than chicken with rosemary."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 501mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN WITH CREAMY GREEN ONION SAUCE
This creamy, smooth and tangy sauce is a hit in our house over chicken or asparagus. The sauce is simple but impressive enough for company too.
Provided by Krista Roes
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 513.8, Fat 31.2, SaturatedFat 12.6, Cholesterol 170.1, Sodium 558.4, Carbohydrate 6.8, Fiber 0.4, Sugar 3.3, Protein 49.2
LAMB OR CHICKEN IN ONION-YOGURT SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high. Add onions, garlic and a large pinch of salt. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir.
- In a bowl, whisk yogurt with cornstarch until smooth. Stir it into mixture; if using chicken, add 1/3 cup water. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 14 grams, Sodium 907 milligrams, Sugar 9 grams, TransFat 0 grams
ONION SAUCE CHICKEN
This is a wonderful chicken recipe. The chicken falls apart into the sauce once plated. Excellent with rice even better with my homemade rice pilaf. I have posted this recipe as well under Elaine's Rice Pilaf.
Provided by JCC4329
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240.4, Fat 14.1, SaturatedFat 3, Cholesterol 47.8, Sodium 692.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 17.4
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