It might take a couple extra steps–but this dish is that “notch up” chicken you’ve been missing on the menu.
One afternoon, I set out to make Chicken Marsala for dinner. I didn’t, though, like the look of the mushrooms I had on hand. It was time to improvise. I worked with the remaining ingredients and created a sauce based on the flavor profile for French Onion Soup.
The result was the most delicious chicken dish! It has since become a staple on my Friday night menu.This will work so well for Yom Tov meals too. It’s easy, relatively inexpensive and a total flavor bomb!
Caramelized Onion Chicken
Ingredients
- 2 lbs. chicken cutlets (½" thick)
- ½ cup flour
- 1 tsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp oil
Caramelized Onion Sauce:
- 2-3 tbsp oil
- 3 onions, thinly sliced
- 1½ tsp kosher salt
- ¼ tsp black pepper
- 4 garlic cloves, crushed
- 1 tbsp onion soup mix
- 1 tbsp soy sauce
- ⅔ cup dry white wine
Instructions
- In a shallow dish, combine flour and seasoning. Coat each piece of chicken in the flour mixture.
- Heat skillet on medium-high heat. Add oil and sear each piece of chicken on both sides until slightly browned, approximately 1 minute per side. Place in a baking dish and set aside.
- Prepare the sauce in the same pan. Lower heat to medium. Add oil and onions.
- Scrape up all the stuck-on bits on the bottom of the pan as you sauté the onions. Cook until soft and golden, stirring frequently. This will take about 20 minutes. Don’t rush this process, you want soft, golden, caramelized onions.
- Once the onions are caramelized, Add seasoning, garlic, soup mix, soy sauce, and wine and stir to combine. Cook for 15-20 minutes, stirring frequently. At this point you can preheat the oven to 350℉.
- Spread the onions and sauce over the chicken.
- Cover and bake for 25 minutes.
Can I leave out the wine in the onion sauce? Will it still be tasty?
Can someone please answer about the wine, or give a good substitute? I have a family member that cannot have wine.
Thanks!
I was wondering the same. So I tried. Chicken was delicious, tender and soft juicy and tasty. Thank you bcp. Ur right on target always!!!
I use apple juice as a sub when I’m out works great
This recipe was a winner!!! A meal with lots of guys and a lot of meat- and this is what got polished off first!!!
Bonus- it warmed up so easily for Yom tov seuda.
Can I use red wine?
How can I make this in advance (to freeze)?
Does it freeze well?
Yes. I made this for Shavuos and had leftovers that I froze and they were delicious!
Can I put it in the oven all at once instead of frying the chicken separately?
Wondering this too. This was delish and I also added mushrooms.
what is the best way to warm up for friday night seudah? I have the oven set at 350 and have a blech on the stovetop (no hotplate)
Have you figured out how to do it for a Friday night, I don’t like dried out chicken?
What is the best way to take this out of the freezer and reheat it? Defrost first? Warm up in oven (or plata) covered or uncovered?
Anyone try with dark meat chicken cutlets instead? DO you need to adjust baking time? Does recipe come out ok without searing chicken first?
Delicious!! So good and different
i skipped the wine