nav-left cat-right
cat-right

Chicken with Onions

It isn’t easy to cook white meat chicken in the frying pan and make it tasty and moist. Food Sharing Network suggests that you try this stovetop recipe, Chicken with Onions. The trick in making this is in not overcooking the meat. That just takes watching.

Chicken with Onions

The Basics:

  • 1 1/2 pounds boneless, skinless white meat chicken cut into serving portions about an inch and a half thick
  • ½ cup flour
  • 3 medium onions sliced into pieces about an inch wide
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon dried sage
  • Olive oil

Chicken with OnionsShake the chicken in a bag with flour.

Coat a large fry pan with olive oil.

Cook onion until it begins to brown.

Remove onion and keep warm.

Add more oil if the pan is dry and place the chicken in a hot pan. Season the meat.

Cook on medium high about 3 minutes on each side until light brown.

Add onions, cover and cook for about 3 minutes – just until pink is gone.

To brine or not to brine: I was introduced to brining chicken, in which the meat is soaked in a salty solution, by The Best Chicken Recipes, an extensive chicken manual by the editors of Cook’s Illustrated. I believe brining makes a difference, but this time I tried kosher chicken, which the cookbook recommends as the equivalent of its brined counterpart. The chicken was exceptionally moist.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>