October 26, 2008

Quick and Easy: Onion Chicken

Cooking dinner on a weekday can be a difficult task. Over time, I have accumulated recipes that are quick and easy, and never fail to please. One of the easiest chicken dishes I make is Onion Chicken. It takes about 10 minutes to make from start to finish, and is worth the effort! It goes well with almost any side dish, so the possibilities are endless. When I'm really tired, I pair it with couscous (another quick dish), and dinner is ready in about 15 minutes.

6 boneless chicken fryer breasts (thin) (or 10 chicken tenders)
1 onion, sliced into long slices (about 1/4 inch thick) or diced (use pre-diced onions to save time)
Lawry's seasoned salt
Canola Oil

  1. Heat pan
  2. Add oil to coat pan (about 2 tbsp. or 4 sprays of Pam)
  3. Add sliced or diced onions
  4. Stir occasionally until onions are almost golden brown (about 3 minutes)
  5. Push onions to one side of the pan
  6. Season chicken with Lawry's
  7. Place seasoned side down on pan
  8. Season top side of chicken
  9. As you add the chicken pieces, move the onions so that each piece touches the bottom of the pan (e.g., move the onion on top of the chicken)
  10. Cook each piece about 3 minutes on each side (until cooked through)
  11. Remove chicken from pan when cooked all the way through
  12. Add a tbsp. of oil
  13. Continue to stir and cook onions until golden brown, or if you prefer onions well done, continue to cook until onions are dark brown
  14. Top the chicken with the onions and serve
If you have leftovers, you can slice the chicken into small pieces and serve as fajitas the next day with tortillas, sour cream, and salsa.

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