Last night I had mushrooms that I needed to use and we are overrun with onions from a botched attempt and having a produce stand last week. (Don't even ask, it isn't worth the tell). AND I had some chicken. So what do you do with those three items.
Chicken with Onions and Mushrooms of course!
I didn't have a recipe but went on what I knew and came up with a pretty good dinner that everyone enjoyed.
First I cut the chicken breasts in half long ways to make chicken cutlets. I had three chicken breasts to I ended up with 6 cutlets.
Next in a large non-stick pan I put about two TBS of veggie oil in the pan and heated it up on medium high heat. I added a whole Vidalia onion, sliced into the pan and sauteed. When they were about half way done I added the sliced mushrooms, about 2 cups. Maybe more. I put a top on them to begin to cook them down. When things began to get nice and caramelized I added about 1/2 a can of chicken stock to the pan. At that point I turned off the heat for a few minutes. I wasn't ready to finish the sauce yet.
In a cast iron pan I heated the pan and about 2 TBS of veggie oil and cooked the chicken about 4-5 minutes on each side until the cutlets were done and had a nice brown color on them. I then took them out of the pan and let the sit for a minute on a plate.
Back to the sauce. I heated the onions and mushrooms back up with the chicken broth. I stirred together 1 1/2 TBS of cornstarch with about 1/4 cup of broth and stirred it up until it was nicely blended and had no lumps. Then I added this to the pan with the onions and mushrooms. I stirred letting it thicken a bit. For me it was a bit thick and I added a bit more chicken broth to the pan until it was a bit thinner but not watery. At this point I also added about 1/4 tsp of ground black pepper and about 1/2 tsp of salt.
I put the chicken in a serving dish and poured the onions and mushroom sauce on top and served it over penne pasta. Next time I will put the penne on the bottom of the serving dish, then the chicken and then the onions and mushrooms sauce. It was really yummy and the kids even ate it well.
Chicken with Onions and Mushrooms
6 chicken cutlets
3 TBS vegetable oil, divided
1 can chicken stock or broth (about two cups), divided
1 large onion sliced
2 cups mushrooms, sliced
1/4 tsp ground black pepper
1/2 tsp salt
2 TBS cornstarch
1 lb Penne pasta, cooked
1/2 tsp fresh parsley, chopped
In a cast iron pan (or non-stick)over med-high heat 2 TBS of vegetable oil and cook chicken cutlets about 5 minutes on each side until done. Set aside on a plate. In same pan (or different pan if you choose) add additional TBS of oil and saute the onions until about half way done, then add the mushrooms and continue until all are caramelized (about 15 to 20 minutes). They will be a medium brown color. Add 1/2 the can of chicken broth and bring to a boil, reduce the heat to simmer. In a dish add 2 TBS of cornstarch to about 1/4 cup of chicken broth and stir until smooth and no lumps. Add this mixture to the onions and mushrooms pan and stir until all is medium brown and thick like sauce. Adjust the sauce thickness with the remaining chicken broth until desired consistency. (not too runny) Sprinkle ground black pepper and salt to taste.
In a serving dish cover the bottom with cooked Penne pasta, then add the chicken and pour the onions and mushrooms sauce over the entire dish. Sprinkle with fresh parsley for color.
For a fun variation add a cup of thawed frozen peas at the end. Heat until hot in the sauce and serve as above. The peas will add some much needed color.
Additional side dishes can include fresh bread and garden salad or fresh green beans or peas on the side.