Chicken breasts are pounded thin for quick cooking. Top with a rich and creamy onion sauce, and they're a dish your whole family will love.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
456 Calories
Recipe Instructions
Step 1
Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
Step 2
Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Ingredients
salt and pepper to taste
2 cloves garlic, minced
½ cup chicken stock
½ cup white wine
3 tablespoons canola oil
2 onions, sliced
1 ½ teaspoons all-purpose flour
¾ cup heavy cream
4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
