I love caramelized onions. To me the best smell is a huge pan of onions caramelizing in butter. Seriously, I think onions go with just about any dinner. This is one of my favorites with garlic and onions.
Verdict: This is a perfect simple dinner that packs a punch of flavor. The onions and garlic sauce was delicious over angel hair pasta. Add a simple side salad and a vegetable and you have a complete meal. The leftovers heated up for lunch the next day were amazing. Use a bit of chicken stock to thin out sauce if needed.
Onion Garlic Chicken
- 2-3 large boneless and skinless chicken breasts halved horizontally to make 4-6
- 4 tablespoons flour
- 4 tablespoons Parmesan cheese, freshly grated
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black cracked pepper
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, thinly sliced or small chop
- 3-4 garlic cloves, finely minced
- 1 1/4 cup chicken stock
- 1 1/4 cup half and half
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons parsley, to garnish as desired
- Season the chicken with salt, garlic powder and pepper.
- On a plate combine flour and Parmesan cheese. Coat chicken in the flour mixture; shake off excess.
- Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
- Reduce heat to medium-low. Cook the onion in the remaining oil/juices in the pan until softened and browning around the edges. This could take up to 20 minutes. Stir often.
- Add the remaining oil to the pan and heat through returning pan to medium heat, mixing it through the onions. Add garlic and stir until fragrant, about 2-3 minutes. Add the stock to the pan and scrape up any browned bits and let simmer and reduce to half, about 5-7 minutes.
- Turn down heat to medium-low and pour in the 1/2 and 1/2. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors together.
- Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking.
- Serve over noodles, rice, or potatoes as desired.