Sautéed chicken with caramelised onions

Sautéed chicken with caramelised onions

125saves
29min


7 people made this

About this recipe: Here, savoury sautéed chicken breasts are paired with sweetly cooked onions and a fresh rosemary and thyme sauce. Spinach tagliatelle makes a good accompaniment.

Norma MacMillan

Ingredients
Serves: 4 

  • 675g (1½lb) medium onions
  • 4 skinless, boneless chicken breasts, about 115g (4oz) each
  • pepper to taste
  • 4 tsp butter
  • 2 tbsp caster sugar
  • 5 tbsp low-sodium chicken stock
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tbsp red wine vinegar

Method
Prep:7min  ›  Cook:22min  ›  Ready in:29min 

  1. Cut each onion into 6 wedges. Sprinkle the chicken with pepper.
  2. Coat a large nonstick frying pan with cooking spray or a little olive oil. Add 2 teaspoons butter and melt over a medium-high heat. Sauté the chicken for about 3 minutes on each side or until browned. Transfer to a plate.
  3. Reduce the heat to medium, and melt the remaining butter in the pan. Sauté the onions with 1 tablespoon of the sugar for about 8 minutes or until they are golden brown and caramelised. Stir frequently, breaking the onions apart as they cook. Add the stock and boil for about 2 minutes or until it has evaporated.
  4. Stir in the rosemary, thyme and remaining sugar. Return the chicken to the pan and sprinkle with the vinegar. Cook for a further 4 minutes or until the juices from the chicken run clear.

Some more ideas

*Use caramelised onions to top a homemade pizza, or stuff into pitta pockets along with fresh vegetables for a vegetarian sandwich. Or just serve as a side dish.
*Replace the chicken breasts with boneless pork loin chops or turkey breast fillets.
*Does chopping onions make you cry? Blame it on the sulphuric compounds in the vegetable. One remedy is to leave the root end intact; this is where the compounds are concentrated. Or freeze the onion for 20 minutes before cutting, to inhibit the chemical release.

Health points

Caramelising the onions produces a rich flavour, and makes them much more palatable. The same cooking process can bring out the best flavour in other vegetables, such as peppers and carrots.

Recently viewed

Reviews (3)

charlee1985
0

- Rated on - 04 Jul 2016

Andrealil1
0

Nice and easy for beginner and very yummy too - 10 Jan 2013

Dannaston
0

My partner LOVED this - thank you! - 10 Jul 2012

Write a review

Click on stars to rate