Chicken with Cippoline Onions

Slightly caramelized sweet little onions are the star of the show in this deceptively simple chicken dish with Spanish flavor. If you can’t find these onions, use a Vidalia onion cut in 2-inch chunks.

Chicken with Cippoline Onions by Barb Szyszkiewicz (CookandCount.wordpress.com)
Copyright 2017 Barb Szyszkiewicz

Chicken with Cippoline Onions

Makes 4 servings

4 6-oz boneless skinless chicken breasts
1/4 cup flour
2 TBL bacon grease
1 TBL olive oil
5 cloves garlic, sliced thin
6 oz cippoline onions, peeled
1 cup chicken broth
1/2 cup sherry
1 TBL butter
1/2 tsp salt
1/2 tsp black pepper
1 TBL dried parsley (or 1/4 cup fresh parsley)

Preheat oven to 350°F. Season chicken with salt and pepper, then dredge in flour. Heat bacon grease in a large ovenproof skillet, add oil, then cook chicken until browned on both sides (it will finish in the oven, so don’t cook it all the way through). Remove chicken to a plate.

Add onions to the skillet and allow to brown on both sides. Stir in garlic and cook 2 more minutes. Add stock, sherry and butter. Return chicken to pan and flip to coat. Transfer skillet to oven and cook 20 minutes, turning once, or until chicken is cooked through. Sprinkle with parsley before serving.

Chicken with Cippoline Onions by Barb Szyszkiewicz (CookandCount.wordpress.com)
Copyright 2017 Barb Szyszkiewicz

LABEL chicken cippoline onions for 4

Advertisements

Comments are welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s