Onionchicken Recipes

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

Steps:

• Cube chicken fillets and place in plastic bag. Add flour and soup mix to the bag and shake until chicken is coated. Don't worry if there seems to be a lot of dry mix left in the bag.
• Place coated chicken and oil into frying pan leaving the left over dry mix in the bag to the side.
• Brown the chicken and remove from the pan.
• Dice the bacon and onion and place in the frying pan where the chicken was cooked and cook until onion is translucent.
• Add the chicken back into the frying pan with the bacon and onion.
• Take the left over dry mixture and add to the cup of water and mix. Pour this mixture over the ingredients in the frying pan.
• Simmer for around 20 minutes adding more water if needed.
• While this is simmering prepare the couscous as directed on the packet and heat the frozen vegetables (I use the microwave).
• After the 20 minutes, or when you are happy the chicken is cooked, add the sour cream mixing well. At this point I chuck in the prepared couscous and the vegetable but you can just add the vegetables and serve the chicken mixture over the couscous.

Steps:

• With rolling pin, crush onion soup mix in the pouch.
• Combine soup mix, bread crumbs, cheese& pepper.
• Dip chicken in egg; coat with crumb mixture.
• Arrange chicken on baking sheet.
• Drizzle with butter.
• Bake at 400 for 20 minutes.
• Garnish with green onion.

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:

• In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
• Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
• Preheat oven to broil.
• Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
• Add thyme and beef broth and bring the mixture to a simmer.
• Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
• Broil for 5 minutes, until the cheese is melted and golden brown.
• Serve over bread.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.