Best Chicken Breasts Wmushrooms Caramelized Onions Recipes

CARAMELIZED ONION MUSHROOM SWISS STUFFED CHICKEN BREASTS

Steps:

• In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside
• Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.
• In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE

Steps:

• Dry chicken well.
• Season chicken with salt, pepper, and thyme.
• In a large skillet, melt butter and olive oil and brown the chicken.
• Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
• Add wine, Tarragon, season again with salt and pepper.
• Return chicken to pan and simmer, covered, 45 minutes or until done.
• Transfer chicken breasts to a warm platter.
• Boil pan juices 3 minutes.
• Remove from heat and cool a few minutes.
• Add sour cream and mix well.
• Cook until heated through, stirring constantly.
• *Do not allow the sauce to boil.
• Pour sauce over chicken, top with sliced green onions and serve immediately.

ROSEMARY CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• Salt and pepper the chicken pieces. Dredge them in the flour. Put half of the oil in a skillet. When hot add the chicken pieces. Quickly brown on both sides. While the chicken is cooking slice the onions and halve the mushrooms. Chop up the garlic. Remove the chicken to a plate when browned.
• Add the remaining oil to the pan, add the onions, garlic and mushrooms. Saute for several minutes until they start to brown. Season with a little salt and pepper. Add the chicken pieces back to the pan, add the chicken broth. Break up the rosemary sprigs and add to the pan. If you want a strong rosemary flavor give it a rough chop before adding.
• Cover the pan and bake at 350 degrees for 20 minutes.

CHICKEN BREASTS W/MUSHROOMS & CARAMELIZED ONIONS

Steps:

• Season chicken breasts with seasoned salt and pepper.
• Heat 2 tbsp olive oil in a skillet then add the breasts.
• Brown the breasts on medium heat on both sides, transfer to a baking dish and put into a 350°F oven to finish cooking.
• In the same skillet add another tbsp of oil and add the onions; sauté until translucent.
• Add a couple teaspoons of sugar and the red wine (optional) and sauté until the onions become caramelized.
• Set onions aside.
• Sauté the mushrooms in the skillet.
• Remove the breasts from the oven and spoon some of the caramelized onions atop each one, then spoon some sautéed mushrooms on each. Finally, sprinkle some blue cheese over the mushrooms and place under the broiler for a couple minutes until the cheese becomes slightly browned.
• Serve the breasts on a nest of angel hair pasta or bed of wild rice or couscous.