This is one of the recipes I made up the other night to put my frozen chicken to use. It’s now going to be a staple in my kitchen for a go-to meal
Recipe Servings: 2 Recipe Cook Time: 30 to 45 minutes
2 boneless skinless chicken breasts
1/4 cup flo (optional)
2 Tbsp butter – divided
2 Tbsp olive oil – divided
1 large sweet red onion,
salt and pepper to taste
2-3 Tbsp goat cheese (i love the garlic and herb flavor)
1/4 cup red wine
1 Tbsp dried thyme
1 Tbsp brown sugar
First, thinly slice the sweet onion. Heat a skillet over medium-high heat and add 1 Tbsp butter and 1 Tbsp olive oil. Patiently caramelize the onions. For step-by-step instructions on how to caramelize onions see this post here. Once the onions are done, add 1 Tbsp of red wine and cook for another 2 minutes until most the liquid is dissolved into the onions. Remove the onions from the pan and place in a bowl to use later.
Next, pound the chicken between two pieces with rolling pin until about 1/2 inch thick. Salt and pepper both sides to taste.
I didn’t dredge my chicken in flour in the pictures below, but I recommend doing it if you have the time (it only takes 30 seconds). It helps the chicken brown evenly and keep the moisture in the chicken. Using the same skillet for the onions, add 1 Tbsp butter and 1 Tbsp vegetable oil and melt over medium high heat.
Add the chicken and brown for about 4-5 minutes per side. If you have a splatter screen it will help prevent an oily mess all over your stove.
Remove the chicken and place on a clean plate. Cover with foil to keep warm. Turn the stove down to medium and add 1/4 cup of red wine to the pan. Scrape the bottom with a spatula to remove any brownings from the chicken. Add the onions back to the pan and 1 Tbsp thyme. Simmer the sauce for 2-3 minutes until the liquid has reduced by half.
Using about 1-2 Tbsp per chicken breast, place a few dollops of the goat cheese on each. Next, spoon the warm onion sauce over the chicken breasts. The warm sauce will start to soften and melt the goat cheese to create a wonderful, velvety texture. Garnish with a little fresh thyme and serve! We enjoyed this main with the mashed potatoes and some steamed beans.