Sauteed Chicken With Caramelized Onions Recipes

Steps:

• Heat half of oil in frying pan over medium heat.
• Add onions and cook 15 minutes, stirring occasionally.
• Season with salt and pepper during cooking.
• Onions should become golden brown and caramelized.
• Remove onions from pan and set aside.
• Heat remaining oil in the same pan.
• Add chicken and season with salt and pepper.
• Cook 5 minutes on each side over medium heat.
• Add teriyaki sauce and lemon juice.
• Cook 1 minute.
• Transfer chicken breasts and all juices to ovenproof baking dish.
• Top with onions and all juices.
• Sprinkle with cheese.
• Broil 3 minutes in the oven til cheese is bubbly.

Steps:

• Scrape the portobello mushrooms clean, and slice them lengthwise, about a 1/4-inch thick. Season the chicken breast with salt and pepper. Heat 1/2-ounce of olive oil in a heavy saute pan, over high heat. Saute chicken breasts until firmly cooked through and browned on each side, approximately 3 to 4 minutes. Remove from the pan, add the sliced onions, add 1/2-ounce more olive oil if necessary, saute until brown and caramelized, scraping all the chicken bits from the pan. Add the mushrooms and continue sauteing until they are soft, another two minutes. Add thyme, grapes and de-glaze the entire pan with green verjus or white wine. Reduce the liquid until it is almost dry, then swirl in butter. Thinly slice the chicken. On one slice of bread, arrange one chicken breast and top with the onion and portobello mixture. Top with other slice of bread. Repeat with second sandwich.

Steps:

• Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
• Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
• Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

Steps:

• Coat the bottom of a large cast iron skillet with oil. Turn heat to high and wait until oil is hot but not smoking. Add onions and cook for 1 minute. Reduce heat to low or medium-low. Continue to cook, flipping onions every 8 minutes and adding oil if necessary to keep them moist, until dark and caramelized, 25 to 30 minutes.
• While the onions are caramelizing, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine ground chicken, bread crumbs, diced ham, egg, bell pepper, onion powder, garlic powder, salt, and pepper in a large bowl. Mix to combine, being careful not to work the meat too much. Form into 4 patties.
• Grill on the preheated grill over direct heat until cooked through, 4 to 5 minutes per side, adding a slice of Swiss cheese to each in the last minute. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Spread butter on the inside of the hamburger buns and grill, face-down, until toasty, about 3 to 5 seconds.
• Place the patties with cheese on the bottom buns, top with caramelized onions, spread mustard on the top buns, and serve.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Steps:

• Steam String beans and slice onions.
• Sautee chicken, about 5 mins on each side.
• Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally.
• Add string beans and water, stir occasionally, and cook on low about 30 minutes.
• Add mushrooms for 15 minutes.
• Serve with salad and rice or patato--DELICIOUS AND HEALTHY!

Steps:

• 1. Cut onions into 6 wedges each. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. 2. Coat large nonstick skillet with cooking spray. Add 2 teaspoons olive oil and heat over medium-high heat for about 30 seconds. Add chicken and saute until browned, about 3 minutes on each side; transfer to plate. 3. Reduce heat to medium and add remaining oil. Saute onions, 1 tablespoon sugar, and remaining salt and pepper until onions turn golden-brown and caramelize, about 8 minutes. Stir frequently, breaking onions apart as they cook. Add broth and boil until it evaporates, about 2 minutes. 4. Stir in rosemary, thyme, and remaining sugar. Return chicken to skillet and sprinkle with vinegar. Cook uncovered until juices of chicken run clear, about 4 minutes. 5. Divide into 4 portions. One serving equals one chicken breast topped with about 1/2 cup onions.