Community Pick
Onion Sauce Chicken
photo by gailanng
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 large Spanish onion
- 4 chicken breasts
- 6 tablespoons flour
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup olive oil
- 3 tablespoons flour
- 1 1⁄2 cups chicken stock
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1⁄4 teaspoon ground thyme
directions
- 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.
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Reviews
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I have made this recipe twice in the past month and it makes me look like a Rockstar! It's cheap, simple and requires no real skill on my part. I have actually stretched it by slicing my boneless 1/2-inch chicken breasts in half (creating two 1/4-inch pieces from each). Also, since I don't have an oven-proof skillet that's large enough, I have no problem transferring it to a 9x13 baking dish. Thanks for a great go-to recipe for chicken!!
see 17 more reviews
Tweaks
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Wow, this was wonderful. I followed the recipe, except that I used extra thyme, cornstarch instead of flour & needed extra chicken stock. I sliced the chicken breasts in half to make them thinner, so they would cook quicker (40 mins) - they kept nicely succulent in the sauce, which is fabulous. Thanks JCC for a keeper. Made for ZWT4
RECIPE SUBMITTED BY
JCC4329
peabody, 61
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<br>I am a payroll manager but in my next life I will definitely be a chef. I love cooking and especially trying new recipes.
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<br>I have been married for 32 years and when we were newly weds my DH encouraged me to cook even though we would drink Alka-Seltzer for dessert most nights. I thought because I watched my mother cooking when I was growing up that I could just ?jump in? and start cooking. That was not the case. Chris and I found out the hard way.
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<br>I have two little dogs Jake and Jillian. Jakie is a Japanese Chin and Jillian is a Pekinese. They are so adorable. They race from one end of the house to the other. Jake will watch for me from the front windows. The minute he hears the garage door he makes a beeline for the door with Jillian in tow. Such a nice welcome home at the end of the day.
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<br>About a year and half ago my friends and I set up a Dinner Club which consists of three couples. Each month one couple hosts a dinner party. The hosts prepare the main entr?e. The guests bring an appetizer and a dessert. The only rule is that all recipes must be new. Tried and true reicpes are not acceptable. This way we get to prepare recipes for friends that we may never have tried. We rate the recipes at the end of the meal and share copies with each other. This affords us a chance to get together without letting too much time go by.
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<br>Since joining Zaar a year ago I was adopted for the Spring 2008 Pick A Chef cookbook. Some of my recipes appear in the book. I am currently participating in the Zaar World Tour 4, visiting many countries and cooking a lot of foreign recipes along with my teammates. So far this has been very exciting. Again, trying new recipes that I would never have thought to cook has been amazing not to mention meeting people from around the world.
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<br>This is a wonderful site with so much going on. The recipes I have tried to date have been fabulous. All the members are so nice and helpful. I just renewed my Premium Membership and will revisit ?About Me? in a year to update.