The Best Chicken Seasoning

As much I like the store-bought rotisserie chickens they tend to be pretty expensive for the amount of chicken that you get. So whenever I have a recipe that calls for cooked chicken I grab a few boneless, skinless chicken breasts and make my own. It’s super simple to make and the chicken always comes out moist and delicious! You can even make a bigger batch of the seasoning and jar it so that it’s always ready to go when you need it. Seasoned chicken will work great in chicken salads, casseroles, or any other recipe that calls for pre-cooked chicken. Feel free to adjust and substitute the spices to suit your taste. The below recipe is enough spice mix to season about 1.5 lbs of chicken.

Ingredients

  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried onions

Instructions

Place all of the spices in a small bowl and stir to combine. Use right away or store in a sealed jar.

To make seasoned chicken – Preheat oven to 350ºF. Clean and trim the chicken. Cut each breast in half and pound it down just enough so that it’s slightly flattened but not thin. Rub each piece of chicken with the spice mix. Heat 2-3 tbs of oil in an oven safe pan, cook the chicken for 2-3 minutes on each side. Place the pan into the oven and bake for 20-25 minutes or until the juices run clear and the chicken is cooked through.

 

 

Chicken in White Wine Butter Sauce

White Wine Chicken 2

I am a big believer is using up every last ingredient in your house because I hate when things go to waste. So when I found myself with some leftover white wine, I decided to make this dish. It’s super quick and easy to pull together and there is really nothing more delicious than a wine sauce in my opinion. Serve with your favorite veggie and carb, I made seasoned rice* and steamed buttered green beans.

I found this recipe on the Framed Cooks blog site, you can find the original recipe right here . I mostly followed the recipe as written however, because I used a little more chicken then called for I actually doubled the sauce. I like having extra to smother the chicken and it was also really good mixed together with my seasoned rice. I used a Pinot Grigo for the sauce but feel free to use whatever white wine you have in the house. I finished off the sauce with a squeeze of fresh lemon which really brightened the flavor.

Ingredients

  • 4-6 skinless, boneless chicken breast halves, pounded to ¼ inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, chopped
  • ½ cup white wine
  • 1 cup chicken stock (I like Kitchen Basics brand)
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Fresh (or dried) parsley, to taste
  • Kosher salt and pepper, to taste

Instructions

Warm olive oil and butter over medium high until butter is melted.

Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.

Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduces down, about 3-5 minutes. Add the chicken stock and simmer for 5 minutes.

Add the cold butter and stir until melted. Add parsley and season to taste with salt and pepper. Add the chicken back to the pan and turn the pieces over until they are coated with the sauce. Serve chicken drizzled with extra sauce.

White Wine Chicken 1

*To make the seasoned rice, sauté a finely diced onion in 2 tbs of butter until softened. Then follow the cooking instructions on the long grain rice bag substituting chicken stock (I like the Kitchen Basics brand) for the water. Season with salt, pepper, and parsley. Cook until light and fluffy.

Chicken Breasts Pierre

Chicken Pierre

What’s better than a one pan chicken dish? Ummmm……………….nothing. I love a meal that comes together quickly and easily with minimal mess. This dish fits the bill perfectly and it was also rich and delicious. Even my picky kids ate it so you know it’s good!

I came across this recipe on Facebook however, the original recipe is from the Allrecipes website, you can find it here . I made a few adjustments to this dish which I think resulted in a much better tasting meal. I cut down on the amount of chili powder it called for to only 1 teaspoon. Chili powder can be an overpowering flavor and I think 2 teaspoons would have been entirely too much. I also replaced the 1/2 cup of water with red wine and increased the amount to 3/4 cup. This was the BEST substitution and the red wine really made this dish! I used Bogle Merlot but you can use whatever red wine you like or have on hand.

I served this chicken alongside roasted Yukon Gold potatoes and fresh string beans. To season the string beans I used a little salt and pepper and then tossed them with some of the sauce from the chicken, they were absolutely delicious.

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 3/4 red wine
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 2 cloves garlic, minced
  • 1/8 teaspoon hot pepper sauce

Instructions

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture and set aside.

Melt butter in a large skillet over medium heat. Brown chicken on all sides. Remove from skillet, set aside.

In the same skillet, combine the tomatoes, red wine, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil then reduce heat and return chicken to skillet. Cover and simmer for 30 to 40 minutes, or until chicken is tender, no longer pink and juices run clear. 

**Tip** – If the sauce is too thin after the chicken is done cooking just remove the chicken and set aside, increase the heat to high, and mix in a little Wondra™ powder to thicken it up. If you don’t have Wondra™, combine a 1/4 water and 2 tbs flour and then slowly mix in just enough to thicken the sauce.

 

Marinated Chicken Shish Kabobs with Grilled Veggies and Pineapple

kabob

This dish is the ultimate summer meal, it’s light, easy, and has all of the best flavors of summer including grilled meat, summer veggies and pineapple. So delish! I like to make this when I don’t have a ton of time for prepping because it only takes a few minutes to pull everything together. You can prep the ingredients in the morning (or even the night before) and it’ll be ready to toss right on the grill at dinnertime. This meal is as delicious as it is healthy and I like being able to serve up something to my family that is good for them. Granted my kids pick at the veggies but they do devour the chicken, pineapple, and rice!

Traditionally shish kabobs are prepared by skewering both the meat and the veggies together however, I find that when you do that inevitably the meat cooks before the veggies and gets dry and as the veggies become tender they have a tendency to fall off of the sticks. So to solve these issues I’ve stopped putting the two together and instead, I skewer the chicken separately and I use a grill basket for the veggies and fruit. Doing this allows me to start the vegetables earlier on the grill so that they have more time to cook and then I’m able to put the chicken on later so it stays nice and juicy. Both come out perfect every time and your prepping is significantly less since you don’t have skewer the veggies.

Whenever you’re making shish kabobs and using wood skewers, always allow the wood skewers to soak in water for about 10-15 minutes before you use them. Doing this will prevent the skewers from charring and disintegrating during the grilling process. To avoid this step, you can use metal skewers however, it’s just more thing to clean after dinner. For that reason I always have wood skewers on hand, they are dirt cheap and they are an easy cleanup.

Ingredients

  • 2 lbs of chicken breast cut into strips
  • herb marinade (you can use your own mix of oil and spices OR a packaged mix such as McCormick Grill Mates Zesty Herb Marinade, 1.06 oz (Case of 12))
  • 1 red bell pepper, largely diced
  • 1 green bell pepper, largely diced
  • 2 sweet or red onions, largely diced
  • 1 can of pineapple chunks in their own juice or half of a fresh pineapple cut into chunks
  • salt and pepper, to taste
  • seasoned rice (recipe listed below)

Instructions

Marinate the chicken strips in a bowl and the prepared veggies and pineapple in another bowl for at least 30 minutes, the longer the better. Skewer the chicken strips making sure to place enough chicken on each shish kabob to fill up the entire stick but without crowding it. Set aside in the fridge.

Heat up your grill to a medium heat. Place the grill basket on the grates and allow it to warm up for a few minutes. Pour the marinated veggies and pineapple into the basket, close the lid, and allow them to cook until tender. Stir every few minutes during cooking. The veggies should be tender and nicely grilled within about 40-45 minutes.

About 10-15 minutes before the veggies and pineapple are done, add the chicken kabobs to the grill. Turn them every so often so that they cook evenly. The chicken is ready to turn when it releases easily from the grill, don’t force it or the chicken will tear. The chicken will be ready in about 10 minutes or when the juices run clear. Depending on thickness of the chicken and placement on the grill the cooking time might vary slightly.

To make the seasoned rice, sauté a finely diced onion in 2 tbs of butter until softened. Then follow the cooking instructions on the long grain rice bag substituting chicken stock (I like the Kitchen Basics brand) for the water. Season with salt, pepper, and parsley. Cook until light and fluffy.

 

 

 

Pesto Pasta with Chicken and Grilled Summer Veggies

summerpasta1

Pasta salads are the perfect light, easy, summer meal. They come together quickly, make a nice dinner or side dish, and they are a great way to use up all of the delicious vegetables that are growing in your garden. For this recipe I used a mix of zucchini, red bell peppers, corn on the cob, and green onions but you can substitute any or all of these with whatever favorite vegetables you have on hand. Pasta salads are extremely versatile in that you can add in whatever meat, cheese, dressing, and veggie that you like and it will always turn out delicious.

Because I had a nice amount of basil growing in my yard I decided to make a quick and easy fresh basil pesto . It takes only minutes to pull together and it’s the perfect “sauce” for both the pasta and to season the chicken that I added into the salad. The fresh grilled vegetables are really what amps up this salad to awesome, they impart such a nice, sweet element to the dish. I happen to love fresh mozzarella, preferably from my local Italian deli, but in a pinch I do use pre-packaged “fresh mozzarella” from BJ’s. For this recipe I threw in some of the fresh mozzarella pearls, teeny tiny little balls, from Bel Gioioso. They aren’t as amazing as true fresh mozzarella but in this dish where they are tossed together with pesto, chicken, pasta, and fresh veggies they work just fine.

If you don’t have time to make everything for this dish all at once you easily make much of it in advance. The pesto will keep for 5-7 days in the fridge, the vegetables can be grilled and diced ahead of time as well as the chicken. When you’re ready for dinner just boil the pasta and toss everything together. Super easy!

Ingredients

  • 1 medium zucchini, cut into 1″ thick slices
  • 2 ears of fresh corn on the cob
  • 1 red bell pepper, seeded and cut into sixths
  • 4 green onions, trimmed and sliced thin
  • 4 tbs olive oil, divided
  • 1/2 – 3/4 cup fresh mozzarella pearls (or torn up fresh mozzarella)
  • 1 lb penne pasta
  • 1 lb chicken breast, cubed and cooked
  • salt and pepper, to taste
  • fresh parsley, for garnish
  • 3/4 cup pesto

Instructions

Heat the grill to medium-high. Toss vegetables in the olive oil with a little bit of salt and pepper. Grill corn, turning periodically, for about 10 minutes or until slightly charred in spots. Grill the pepper and zucchini slices for about 4-6 minutes, turning once. Remove from the grill and set aside.

Bring a large pot of water to a boil. In a skillet, heat the remaining 2 tbs of olive oil over medium heat. Add in the cubed chicken and season lightly with salt and pepper. Saute until slightly browned and cooked through. Towards the end of the cooking, add in 2-3 tbs of the pesto sauce and stir to combine. Set the chicken aside on a plate and cover to keep warm.

Add the pasta to the boiling water and cook according to package directions. Drain and run under cold water to cool off the pasta just a bit, you don’t want it steaming hot.

Combine the cooked pasta, chicken, mozzarella balls, green onion, and grilled veggies. Toss gently with the pesto until well combined. Season with salt and pepper as needed and garnish with fresh parsley. Serve warm, at room temp, or cold.

summerpasta3

 

Chicken Lombardi

chickenlombardi

When I came across this recipe I bookmarked it immediately and couldn’t wait to make it. Between the melted, bubbling cheese and the rich sauce it just screamed cozy comfort food. Let me tell you, it was every bit as delicious as it looked. Even my kids loved it and they are without a doubt the hardest sell of all. Typically they will put ketchup on literally everything they eat but shockingly, they ate this just as it was.  Jaw on floor!

I adapted this recipe from one that I came across on Facebook which was originally posted by a site called: 78recipes.com . For the most part, I followed the recipe as it was written making only minor adjustments or additions. I added sherry wine and thinly sliced prosciutto which really kicked this dish up a notch and gave it that little something extra in the overall flavor profile. The only thing that I would do differently in the future would be to take out the mushrooms. Try as I might, I just cannot get past their spongy texture. I am thinking this dish would do well with some caramelized onions in place of the mushrooms so I think I might give that a whirl the next time that I decide to make this. By all means though, if you love mushrooms then don’t change a thing.

Overall, this is a really a delicious, easy to make meal that is perfect any night of the week. I served it alongside seasoned rice however, it would pair equally well with mashed potatoes or any other seasoned vegetable. This recipe is an absolute keeper for sure!

Ingredients

  • 8 oz package of sliced mushrooms
  • 4 tbs butter
  • 6 skinless chicken breasts, sliced and pounded thin
  • 1/2 cup all purpose flour
  • 1/2 cup stock
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 2 chopped green onions
  • 1/4 – 1/3 lb thinly sliced prosciutto
  • 1/4 cup sherry wine

Instructions

Preheat the oven to 450 degrees.

In a large skillet, melt the 2 tbs of butter over medium-high heat. Saute the mushrooms for 3-5 minutes stirring constantly.

Remove the mushrooms and saute the prosciutto until slightly golden and starting to crisp. Remove and set aside.

Cut each chicken breast in half horizontally and pound thin between two sheets of plastic wrap. Coat the chicken in the flour and season both sides with salt and pepper. Melt another 2 tbs of butter in the pan and cook the chicken over medium heat, about 3-4 minutes per side. Remove the chicken and place in a baking dish, leaving all of the drippings in the saucepan. Cover the chicken with the mushrooms and set aside.

In the saucepan, add the broth and sherry wine and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Season the sauce with salt and pepper, to taste.

Pour the sauce all over the chicken. Top the chicken with the prosciutto then the Parmesan and shredded mozzarella cheese. Finish by sprinkling the chopped green onion all over the top. Bake for 12-14 minutes or until the chicken is cooked through.

**Tip** – To thicken up the sauce, add in a few shakes of Wondra (a gravy thickener) while it’s boiling on the stovetop.

 

 

 

 

Mommy’s Chicken Soup

chicken soup

There is nothing better when you’re feeling a little under the weather than a hot, steaming bowl of homemade chicken soup. It is so warm and comforting and for me, it always reminds me of being a kid. I grew up on my Mom’s chicken soup, it was a staple in our house in the wintertime and one of the meals I’d often request if I got to choose. It’s a very basic, simple recipe but it’s just perfect!

I use to make this on the stovetop and let it simmer most of the day until the chicken was cooked through and falling from the bone. The problem is, cooking it this way binds you to the house for hours so instead, I starting making it in my Crock Pot. It comes out great every time and you’re free to go about your day and then come home to a nice, hot meal. I usually cook this on low for about 7 hours or until the chicken easily falls from the bone. If you get a late start and are pressed for time, you can also cook it on high for about 5 hours or again, until the chicken falls from the bone. You can even cook it with frozen chicken, you will just have to adjust the cooking time and let it go a touch longer.

This soup will keep for about 2-3 days in the fridge and it can also be frozen. If you freeze it, you may need to add a little more stock to the pot when you warm it back up. Also, do NOT add the pasta directly to the pot of soup. The pasta will absorb all of the broth and become mushy so I keep the pasta separate and add it it to the individual bowls as I am serving.

Ingredients

  • 1 box (32 oz) of good chicken stock (I like Kitchen Basics brand)
  • 2 cups of cold water
  • 2 large bone in split chicken breasts
  • 2 cups of petite baby carrots or about 2-3 carrots sliced
  • 3 ribs of celery, thinly sliced
  • 1 onion, thinly sliced
  • Kosher salt and ground black pepper, to taste
  • 1 tbs parsley
  • 1 package of wide egg noodles or orzo pasta

Instructions

Place the chicken in the bottom of the Crock Pot then add all of the veggies and seasonings. Pour in the chicken stock and water. Cover and cook on low for about 7 hours or until the chicken falls easily from the bone.

Towards the end of the cooking, boil the pasta and set aside. You can a little olive oil to the pasta to prevent it from sticking and forming a clump.

Remove the chicken from the Crock Pot and using two forks, pull the chicken from the bone. Discard all of the bones and skin and then return the chicken to the pot. Adjust seasonings as needed.

Place a scoop of pasta into a soup bowl, cover with a hearty ladling of soup, and serve hot. Enjoy!

chickensoup

Kitchen Disasters – We’ve ALL Been There

Most of the time recipes go as planned, your food looks great, and everything tastes delicious. But every now and again something goes wrong. Terribly, terribly wrong and all you can do, besides toss the mess into the trash, is laugh at yourself, learn from it, and move on. I have had my fair share of moments where a recipe went completely awry and I was left with a meal or a dessert that nobody wanted to eat. Or alternatively, that tasted fine but looked less than appetizing. It happens, even to the best of cooks! But hey, we wouldn’t grow as cooks (or people!!) if we didn’t fail and have to get back up again. So here are a few of my less than shining moments in the kitchen.

Metal Tomatoes

After college my husband and I moved to Florida and into our first apartment. Through his work we had made a few friends and one year when we couldn’t make it home to NY for Easter we decided to invite some of these friends over to our place for Easter dinner. I am Italian and Easter in my family is always lasagna, meatballs, sausage, and a baked spiral ham. So naturally I wanted to keep with tradition and serve the same meal to our new friends. Now, I knew how to make sauce and pull together lasagna and meatballs however, what I did NOT know at that time was the importance of using the right tools in the kitchen. Aluminum pots = NOT the right tools to make tomato sauce.

Before we moved my mom had given me a set of her old Farberware aluminum pots and pans. They were great for many things, not so much though when cooking tomatoes. Aluminum is a reactive metal and as such, will interact with the tomatoes and impart a distinct metallic taste into the sauce. Needless to say, I had an apartment full of people coming over who I had never cooked for before this gathering and I had a HUGE pot of sauce on the stove that tasted like metal. In a panic, I started adding sugar and extra spices to the sauce to try and counteract the metallic taste. It helped somewhat but I still noticed the “off” flavor in the sauce. At that point, I had to just cross my fingers and hope that once the pasta and cheese were in the mix the metallic flavor would be masked. In the end, everything turned out fine despite the sauce and thankfully everyone seemed to enjoy the meal. I learned a very valuable lesson that day about using the right tools for the job. Both cast iron and aluminum are NOT the right tools when making tomato sauce. Safe to say, I never made that mistake again.

Chicken Flip

A while back I decided to roast a whole chicken for the first time. I bought a nice little Purdue that had the pop up timer built in and I thought, easy peasy, there will be no messing this up. Ummmmmm. Yea. I messed it up! Let’s just say that the cooking time came and went as I was repeatedly sticking my head in the oven trying to find this stupid little pop up timer to let me know the chicken was done cooking. I could’t find it anywhere and was convinced that somehow they forgot to put the pop up timer in the bird. Since the chicken had been roasting for what seemed like forever I decided to finally just pull it out and take my chances. I put the chicken on the counter to rest while thinking to myself, “this chicken looks kind of odd“. The breast looked pretty flat, sort of bony, and wholly unappetizing. I figured I just got a weird looking bird (with no pop up timer!!) so I just brushed it off and didn’t give it another thought.

But then it came time to carve up the meat and to my surprise, there wasn’t really any breast meat. It felt hard, looked pretty gross, and seemingly had nothing I could get my knife through. My husband walks over, asks what the deal is with the funny looking bird and together we realize, OMG!!!!!…………………..I cooked the damn chicken UPSIDE DOWN!!!!! I wasn’t looking at the breast after all, I was trying to carve up his back! All I could do at this point was to flip over the poor chicken and laugh at my sheer stupidity. Once we flipped it over low and behold!!!………………there was the pop up timer that I was convinced didn’t exist along with all of the breast meat that I thought was missing! Having cooked upside down the whole time, the breast now looked a little less than appetizing but thankfully, in the end it was fine to eat and it was cooked pretty well too!! After that little debacle I learned which side is which and I’m proud to say that I’ve never cooked a chicken (or a turkey!!) upside down ever again!

Salt Lick Cookies

I have a great recipe for Fudgy Brownie Cookies that I’ve made countless times and every single time they’ve turned out perfect! I even made batches and batches of them one year to give out in cookie tins as Christmas gifts and everyone loved them. So one day I had my parents over for dinner and decided to throw these cookies together for dessert later that night. It’s a quick and easy recipe that I was very familiar with so I thought I could pop into the kitchen and bang them out pretty fast. My thinking was on point, my reality though, that was a different story! I was being interrupted about 1,458 times a minute by my then toddler son, Grayden. Trying to follow a recipe while at the same time attending to him is pretty much a recipe for disaster!

The recipe called for 1/4 tsp of baking soda to be added. Because I was reading the recipe while at the same time dealing with Grayden, I wasn’t paying close enough attention to the measurements that were called for. Instead of adding a 1/4 tsp of baking soda, I added 1/4 CUP of it. Baking soda, in case you weren’t aware, is VERY salty. Drop a 1/4 cup of it in your cookie dough and I promise you’ll gag, which is EXACTLY what I did when I tasted my dough a few minutes after mixing. There was simply NO way to salvage the cookie dough so in the trash it went and I had to start all over again. Lesson learned for sure, pay CLOSE attention to your recipes and measurements or you’ll end up with one big kitchen disaster on your hands and there is nothing worse than having to toss food! Oh!………….and avoid cooking with a toddler in the kitchen if you can help it!!

Zombie Pasta

Fairly recently I made a dish called “Drunken Spaghetti” which sounded pretty yummy when I read the recipe and it looked decent in the picture too. It was basically pasta that was cooked in both water AND red wine, the idea being that the pasta would absorb the wine as it cooked and impart a nice flavor to the finished dish. Once the pasta was ready you tossed it with chopped nuts, herbs, olive oil and cheese. All good things however, pasta that’s boiled in wine doesn’t look very nice or as richly colored as you might hope. Instead, it was kind gray. Gray pasta. Mmmmmm…………..sounds delish, right??

Overall, the flavor was actually somewhat interesting and the meal itself wasn’t terrible but it really didn’t look “pretty” or even appetizing for that matter. (I didn’t even attempt to get a picture of it!) My parents were over for dinner that night and my husband was working late so we ate before him and everyone kinda sorta liked the meal even though we were all put off by the overall appearance. So when my husband came home and I served him he looked at me like, “WTF is this???”.  I insisted it tasted good and to just try it. He kinda sorta liked the meal too but REALLY struggled with the color of the pasta and the overall look of the dish as we all did. He ate most of it but then gave up towards the end and said he couldn’t really take another bite. He subsequently named the dish “Zombie Pasta” since it was kind of gray, kind of reddish, and overall kind of unappetizing looking. He also told me to never, EVER make it again. So the lesson here is pasta doesn’t really look pretty after boiling in wine AND the photo editing programs they use in cookbooks is simply amazing because they somehow made “Zombie Pasta” look good and inspired me to actually try it!

As you can see, kitchen fails happen to even the best of us! So the next time you burn a cookie, forget an ingredient, or plate something that is zombie colored just know you’re in good company. We’ve ALL been there and done that! The best thing to do is to just chalk up your fail as a learning experience and then get back in the kitchen and do better the next time.

If at first you don’t succeed, just try, try again!

French Onion Soup Chicken with Pasta

frenchonionsoup

One of my most favorite foods in the world is French Onion Soup Gratinee. It has such an incredible depth of flavor and there is nothing better on a cold day than a hot bowl of soup dripping with ooey gooey cheese. This meal right here is like French Onion Soup on a plate, it was absolutely divine! I adapted this recipe from one posted by For the Love of Cooking. The recipe calls for cooking the chicken in a separate pan but for the sake of convenience and because I didn’t want to waste any yummy bits I cooked the whole meal in my enameled cast iron dutch oven. Less to clean and more flavor imparted into the dish.

Original Recipe – French Onion Chicken Breast

Next time, red wine is absolutely in order. I usually add Merlot to my own French Onion Soup recipe but sadly, I had none left in the house this evening. I think adding red wine to the sauce would add another nice dimension of flavor to this meal. If you would like to add red wine, throw some in after you add the garlic and thyme to the onions. Adding it at this point will help to deglaze the pan and it’ll give the wine a chance to burn off the alcohol. Then continue with the recipe as instructed.

Because this recipe made a nice amount of sauce I decided to boil some penne pasta to go alongside the chicken. I tossed 1/2 lb of pasta with a 2 tbs of salted butter, a few splashes of the pasta cooking water, and a few healthy spoonfuls of the chicken sauce after cooking. To finish off the pasta I mixed in a nice handful of shredded mozzarella. It was absolutely delicious and a perfect, easy side dish for this meal.

Ingredients

  • 2 tbs unsalted butter
  • 2 large sweet onions, sliced (I used Vidalia)
  • 2-3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbs flour
  • 2 cups beef broth (or stock if you’d like a richer flavor)
  • 2 tsp olive oil
  • 2 boneless, skinless breasts, cut in half lengthwise
  • Kosher salt and pepper, to taste
  • garlic powder, to taste
  • 1 tbs balsamic vinegar
  • 2 tbs Dijon mustard
  • 1 cup mozzarella, shredded OR Gruyere, grated

Instructions

Melt the butter in a dutch oven over medium heat. Add the onions and a little salt and pepper and cook until they are a deep golden brown, about 25-30 min. Add a bit of beef broth/stock as need to deglaze the pan and keep the onions from burning. You want deep, rich browned onions, not burnt ones so the key here is low and slow.

Preheat the oven to 350 degrees.

Add the garlic, thyme, and flour to the onions and cook another minute, stirring constantly. Add wine here if you’re using it and cook for about 2-3 minutes so that it deglazes the pan, make sure to scrape up all of the browned bits in the bottom of the pan. Add in 1 cup of beef broth/stock, bring to a boil, and then lower the heat and simmer for about 5 minutes.

Remove the onions and sauce, reserve in a bowl for later. Add the oil to the dutch oven and heat it up. Season the chicken with salt, pepper, and garlic powder and then add to the hot oil. Brown on both sides, about 3-4 minutes per side. Remove chicken and set aside on a plate.

Add the remaining beef broth/stock and deglaze it, making sure to scrape up the browned bits from the chicken. Whisk in the mustard and vinegar, bring to a boil, and then lower the heat and simmer for about 5 minutes.

Add the onions and sauce back into the pot and mix well to combine. Add in a few splashes of beef broth/stock if the mixture seems too thick. Add the chicken back into the pot, spoon the sauce over each piece, cover with a lid and bake for about 10-15 minutes depending on the thickness of your chicken.

Remove from oven and sprinkle shredded cheese all over the chicken and broil until melted and browned. Remove the chicken from the pot and plate on dishes. If you made the pasta as a side, toss some of the sauce with the pasta and then plate alongside the chicken. Spoon extra sauce over both and finish it off with a light sprinkle of parsley.

Enjoy.