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    Chicken Breasts Sauteed with Onion and Garlic Recipe

    July 22, 2009 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Chicken Breasts Sauteed with Onion and Garlic Recipe

    How to Pan Fry Chicken Breasts with Onion and Garlic

    This recipe came from a reader who tried one of my recipes (Sautéed Chicken Breasts with Shallots and Garlic) and decided to change it to his liking. How dare he!

    Actually, I love when my recipes are tried and improved on. Just remember to send me the improvements so I can post them. This is what Mark said to me in his initial email,

    As to your recipe chicken breasts with shallots and garlic, I have one that's very similar. Same ingredients but I add soy and balsamic vinegar while sautéing.

    Omit the heavy cream, make sauce from chicken stock added to pan and make flour gravy. I like to serve it with boiled red potatoes and frozen Peas.

    Oo La La! I call it "chicken voila"!

    Chicken Breasts Sauteed with Onion and Garlic Recipe
    Print Recipe

    Chicken Breasts Sauteed with Shallots and Garlic Recipe

    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings

    Ingredients

    • 2 tablespoons olive oil
    • 2 whole chicken breasts skinless & boneless
    • 1 medium sweet onion sliced
    • 2 tablespoons soy sauce
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon fresh thyme
    • 1 tablespoon coriander
    • 1 bay leaf
    • 1 tablespoon coarse ground pepper
    • 3 cloves garlic crushed
    • ½ cup white wine Sherry works well too
    • 1 cup chicken stock homemade if available
    • 1 touch Worcestershire sauce
    US Customary - Metric

    Instructions

    • In a wok or pan, add 1 teaspoon of olive oil and sauté 1 clove of crushed garlic.
    • Add rest of oil, and brown chicken both sides.
    • Add soy, balsamic vinegar, Worcestershire, bay leaf, chicken stock and wine to pan.
    • Sprinkle chicken with thyme, coriander & pepper.
    • Cover & cook for about 20 minutes (turn chicken at least one time).
    • Remove chicken from pan and remove about 2 tablespoons of sauce for later use.
    • Make sauce or gravy. (I like making sauce w/ a small mixture of corn starch & water.)
    • Return chicken to pan and set on low heat.
    • Meanwhile in a medium sauté pan, sauté mushrooms, onions & garlic in the 2 tablespoons of sauce.
    • To serve on plates, smother one piece of chicken with sauce, add mushroom/onion mixture on top.
    • Garnish with fresh parsley sprigs

     

     

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