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Simmered chicken breast in a rich onion cream sauce. A variation of a dish served onboard the Titanic!
1. Start by thinly slicing the onion into rings or half circles. Or if you have picky eaters, you can put it through a food processor, but the slices look so much prettier.
2. Cut the chicken breasts into thin strips, or small chunks.
3. In a large casserole or deep skillet, caramelize your onion in the olive oil. I usually start by cooking it on medium-high heat for four to five minutes, then covering the pan and turning the heat down to low for another five minutes. You want them to be soft and golden.
4. While the onions are going, you can brown the chicken in another pan with the butter over high heat. Just cook them long enough to get a nice layer of cooked meat on the outside.
5. Add the chicken, beef stock and onion soup mix to the caramelized onions and bring to a simmer.
6. Simmer for 5-10 minutes (depending on the thickness of your meat) and let some of the broth evaporate and thicken.
7. If your broth doesn’t look like it will be thick enough when you add your cream, mix a couple of tablespoons of flour and some poaching liquid in a bowl and whisk until the lumps are gone. Add gradually to your stock.
8. When the chicken is cooked through, add the heavy cream and mix thoroughly. Gently simmer the sauce for 2-4 minutes, until it is evenly heated and thick.
9. Add salt and pepper to taste, and enjoy!
I usually serve this over rice or egg noodles with asparagus or small salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!