Chicken In A Fried Onion Sauce Recipes

Steps:

• Cut the chicken into large pieces. If you must use chicken breasts, cut them into 4-6 pieces. Just keep in mind that by using breasts, you're reducing both the fat content (yay!) AND the flavor (boo) and the result will be slightly drier chicken.
• Chop half of the onions coarsely. Cut the remaining onions into halves, lengthwise, and then crosswise into very thin slices.
• Put the chopped onions, ginger and garlic into the container of an electric blender. Blend to a paste.
• Put the oil in a large, wide sauté pan or a large, deep frying pan (nonstick) and set over medium heat. When hot, put in the sliced, onions. Stir and fry the onions until they are a deep, reddish brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
• Take the pan off the heat. Put in the paste (keep face averted). Put the pan back onto the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, cumin, turmeric and cayenne and stir once. Put in 1 Tbsp of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
• Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.
• Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro or parsley over the top. Nom!

Steps:

• Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
• Arrange chicken breasts on vegetables.
• In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
• Sprinkle chicken with paprika.
• Bake, covered, at 375 for 35-45 minutes or until chicken is done.
• Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.

Steps:

• Placed chicken breast between waxed paper and pounded until 1/4 inch thick. I butterfly them first.
• Melt one stick margarine and add one tbs worchestershire sauce and 1 tsp dry mustard.
• Crush one can Durkee's French Fried Onion Rings in a plastic bag.
• Dip chicken in butter mixture and then in onion rings. Lay flat in baking dish. Sprinkle with remaining onion rings before baking. Bake at 350 degrees for about 30-40 minutes.
• This recipe calls for the larger can of Durkee onions, You might need more or less depending on how much you coat each piece.

Steps:

• Peel and slice onion; set aside.
• Split whole chicken breasts.
• Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
• Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
• Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
• Bake at 350°F for 1 1/4 hours.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
• Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

Steps:

• Dry chicken well.
• Season chicken with salt, pepper, and thyme.
• In a large skillet, melt butter and olive oil and brown the chicken.
• Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
• Add wine, Tarragon, season again with salt and pepper.
• Return chicken to pan and simmer, covered, 45 minutes or until done.
• Transfer chicken breasts to a warm platter.
• Boil pan juices 3 minutes.
• Remove from heat and cool a few minutes.
• Add sour cream and mix well.
• Cook until heated through, stirring constantly.
• *Do not allow the sauce to boil.
• Pour sauce over chicken, top with sliced green onions and serve immediately.

Steps:

• Preheat oven to 440°. Place barbecue sauce in a shallow bowl. In another shallow bowl, combine onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then 1 side in onion mixture., Place chicken, crumb side up, on a greased baking sheet. Bake until a thermometer reads 165°, 22-27 minutes.

Steps:

• Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.