CHICKEN BREASTS IN A CARMELIZED ONION HERB REDUCTION SAUCE

Here is yet another Chicken Recipe:
Mercy.  This was mighty tasty.  However, I think I lost a few marbles on this recipe.  Seriously, not a hard thing for me to do these days.  I think I would forget my head if it were not screwed on!  I can not remember posting this recipe.  I have checked and double checked, and I can not find it anywhere.  Yet I know I have made this countless times.  If you happen to see it somewhere on the blog....please let me know....then maybe I can recollect some of them marbles!  Thank you most kindly.
2 chicken breasts, skin on bone in
3 inch sprig of Fresh Rosemary
8 Crimini Mushrooms
1/2 a large onion sliced
5 minced garlic cloves
2 Tblsp. butter
1 -2 Tblsp. Olive oil
1 1/2 cups chicken stock
1 large Bay leaf
1 rounded tsp. Dry Rubbed Sage
1 rounded tsp. Garlic Powder
Salt and pepper
1 glass of dry White Wine (I consider a glass of wine more than half full)
2 Tblsp. Organic Whole Yogurt
Heat up a saute pan on low medium heat adding the butter to the pan.  Add the sliced onions, sauteing for 5 minutes.  Then, add a lid, and stir every couple of minutes, until the onions are caramelized. Meanwhile, add the chicken stock, bay leaf, and sage to a sauce pan, bring to a simmer, and reduce to half.  About 20 minutes simmer time.
Once the onions are caramelized,  move the onions to the edges of the pan, add in a drizzle of Olive oil, and the mushrooms.  Saute until the mushrooms are a nice golden color.  Season with salt and pepper, and add in the garlic, stirring just until fragrant, then remove to a bowl or plate.
Then add in another drizzle of Olive oil to the pan, turning up the heat a bit,  season the chicken breasts with salt, pepper, garlic powder, and place into the heated pan.  Brown the chicken breasts, skin side down, for five minutes, then turn over and cook another three minutes.  Remove to a plate and set aside.
To the pan, pour in the white wine, scraping up the brown bits.  Add the reduced chicken stock with bay leaf, return the chicken breasts to the pan, as well as the caramelized onions, mushroom mixture, and a three inch sprig of Rosemary.  Cover with a lid, and simmer on low, for about 45 minutes.
After 45 minutes, remove the chicken to a plate, and cover in foil to rest.  Simmer the sauce, to reduce to just under half.  Check for seasonings.
Remove the Rosemary Sprigs, and Bay leaf.  Remove from the heat, and after a minute or two, add in the Whole Organic Yogurt, stirring well.  Return the pan to a low heat, add  the chicken breasts to the pan and keep on low just to heat through, about 5 minutes.
We had this with steamed baby potatoes, fresh carrots and broccoli from the garden.  When ready to serve, pour the sauce into a bowl:
Serve hot over the chicken, and steamed potatoes.  Enjoy!  Oh, and if you find them marbles...please let me know. 🙂

Ina Gawne
author

8 comments on “CHICKEN BREASTS IN A CARMELIZED ONION HERB REDUCTION SAUCE”

  1. That is a fantastic looking dish, Ina! You had me at caramelized onions, then chicken, then ... well, you get the picture. Oh, and if you've posted it previously, I truly don't care, I'm just glad you posted it, whether it's a repeat or not! Really a super appealing dish. Will make it for Mr. GFE and me soon! 🙂
    Thanks,
    Shirley

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September 5, 2011
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