I am always on the lookout for new chicken recipes. It seems that we eat more chicken than anything else in our home, so it’s fun to try new recipes. I recently tried a recipe for Rosemary Chicken With Caramelized Onion Wine Sauce, and it was fantastic!
Chicken tenderloins are pan-seared, then complimented with a delicious sauce, featuring caramelized onions and a wine sauce. There is so much flavor in this dish, and guess what? IT IS SO EASY TO PREPARE!
Here’s what you do to make this tasty dish:
Sprinkle chicken tenderloins with finely chopped rosemary, and season both sides generously with salt and pepper. If you don’t have tenderloins, you can also cut thick chicken breasts into strips – I used 2 large chicken breasts, cut them into strips… my husband and I had dinner and we had leftovers!
Heat olive oil in a skillet on medium heat. When oil is hot, add chicken pieces; cook chicken for 3-4 minutes per side (until light golden brown, and juices run clear).
Remove the chicken pieces to a plate; keep warm (I used an oven safe plate and put them in a 200 degree oven to keep warm). DO NOT CLEAN THE SKILLET OUT!
Add the sliced onions to the skillet, add in 1 teaspoon of finely chopped rosemary, and season with salt and pepper.
Cook the onions for about 6-8 minutes on medium heat, until they have caramelized and become golden brown. Remove the onions to a plate and keep warm (yep, I put them in the oven to keep warm, next to the chicken!). DO NOT CLEAN THE SKILLET!
Add the white wine to the skillet; cook for a couple minutes (this will help to deglaze the skillet). Add the chicken broth to the wine sauce, and continue cooking until the sauce has been reduced by about half.
Once sauce has reduced to about half, add butter. Taste test the sauce at this point. If it needs more salt and/or pepper, add them at this time. Stir to combine.
Add the warm chicken strips back into the sauce (heat is still on medium).
Add the caramelized onions on top of the chicken. Continue reheating only until chicken and sauce is heated through. Spoon some of the sauce on top of the chicken and onions.
Place 2 or 3 chicken strips onto each serving plate, then add onions. Spoon a bit of sauce over the top, and serve while hot.
I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. It was delicious; the chicken, sauce, and rice pilaf have so much flavor!
I hope you will consider making this chicken dish. We sure loved every bit of it, and trust you will, also!
Have a great day… remember to be kind as you go about your day – there’s someone out there that might greatly need your encouragement!
Recipe Source: http://bamskitchen.com/dietary-restrictions/diabetic-friendly/rosemary-chicken-with-sauteed-onion-wine-sauce/
- 8 Chicken tenderloins, or 2 large chicken breasts, cut into 1" wide strips (rinsed and dried)
- 2 teaspoons finely chopped fresh rosemary (divided)
- Salt and pepper, to taste
- 2 Tablespoons olive oil (divided)
- 1 large onion (or 2 medium), peeled and sliced into rings
- ½ cup white wine
- ¾ cup chicken broth
- 1 Tablespoon butter
- Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.
- In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.
- Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.
- Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.
- Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.
- Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.
- Add cooked chicken, then onions back into skillet. Cook only until reheated through.
- Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!