Triple Onion Chicken Food

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TRIPLE ONION CHICKEN



Triple Onion Chicken image

Make and share this Triple Onion Chicken recipe from Food.com.

Provided by Sandylee

Categories     Chicken Breast

Time 1h30m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

2 bacon, slices
2 cups sliced white mushrooms
3 leeks, well rinsed, trimmed, and cut in julienne strips (white part only)
1 medium yellow onion, chopped
1/2 cup light sour cream
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese
1 (1 ounce) package onion and mushroom soup mix
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts, halves, skinless, boneless (1 to 1 1/2 pounds)

Steps:

  • Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
  • Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
  • Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
  • Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
  • Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
  • Preheat oven to 350°F Remove plastic wrap and bake, uncovered, 1 hour.

Nutrition Facts : Calories 440.2, Fat 23.2, SaturatedFat 9.5, Cholesterol 121.5, Sodium 772.9, Carbohydrate 21.1, Fiber 2.3, Sugar 4.6, Protein 36.9

FOUR-STEP LEMON-ONION CHICKEN



Four-Step Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup low-sodium chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
One 9-ounce bag spinach

Steps:

  • Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
  • Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
  • Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
  • Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams

BAKED CHICKEN AND ONIONS



Baked Chicken and Onions image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 6

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

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.

TENDER ONION BAKED CHICKEN



Tender Onion Baked Chicken image

Tender, tasty chicken breasts baked with butter, salt, pepper, and oniony seasoning. All ages like these - my 3 year old loves them! This can be served with mashed potatoes or with rice. Very tasty for the whole family.

Provided by Kim in Oklahoma

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 4

Number Of Ingredients 4

10 chicken breast tenderloins or strips
¼ cup margarine, melted
salt and pepper to taste
1 (1 ounce) envelope dry onion soup mix

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.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 4.5 g, Cholesterol 79.8 mg, Fat 13.1 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2.4 g, Sodium 1420.6 mg, Sugar 0.5 g

FLEXIBLE 4-STEP CHICKEN FOR FAMILY AND COMPANY - RUSTIC LEMON-ONION CHICKEN



Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Spinach "bed", recipe follows
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

Steps:

  • Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
  • In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
  • In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
  • Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
  • Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
  • Spinach "bed":
  • Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
  • The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FRENCH ONION CHICKEN SKILLET



French Onion Chicken Skillet image

A quick and easy something-from-nothing recipe that tastes fantastic. Serve this French onion chicken dish over rice or pasta (fettuccine is always a winner with this one).

Provided by IronSauce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 10

2 tablespoons all-purpose flour
1 (1 ounce) package dry French onion soup mix
2 skinless, boneless chicken breasts, chopped and divided, or more to taste
¼ cup canola oil, divided
1 large red onion, thinly sliced
3 slices bacon, sliced
1 ½ cups water
4 small fresh mushrooms, sliced, or more to taste
2 tablespoons sour cream
1 tablespoon chopped fresh parsley

Steps:

  • Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.
  • Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.
  • Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.

Nutrition Facts : Calories 577.6 calories, Carbohydrate 23.3 g, Cholesterol 85.8 mg, Fat 39.9 g, Fiber 2.6 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1623.2 mg, Sugar 4.2 g

TRIPLE ONION SOUP WITH TRIPLE CHEESE TOAST



Triple Onion Soup With Triple Cheese Toast image

This is from Rachael Ray's 365: No Repeats. I didn't used the butter and I only used one onion b/c the leeks and shallots that I had were huge. I also used dried thyme instead of the fresh and added about 1/3 cup of dry sherry when I added the broth. I used Parmesan in place of the Gouda, but use what you'd like. I served this with a green salad. I froze the leftover soup.

Provided by dicentra

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
2 softball sized yellow onions, sliced
2 shallots, thinly sliced
2 leeks, trimmed, cut into half-moons then washed and drained
2 tablespoons fresh thyme, chopped
salt and pepper
1 cup white wine
6 cups beef broth (about 3 cans)
2 loaves crusty bread (8 inches thick pieces)
1 cup gruyere cheese, shredded
1 cup cheddar cheese, shredded
1 cup smoked gouda cheese, shredded

Steps:

  • Heat a medium soup pot over medium heat. Add the olive oil and butter. Slice and drop the onions, shallots and leeks into the pot as you work.
  • Add the thyme, salt and pepper to taste. Cook for 20 minutes or until the yellow onions are soft and lightly golden all over.
  • Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce heat to low.
  • Meanwhile, preheat the broiler.
  • Toast the bread under the broiler on each side. Mix the grated cheeses and cover the bread with the cheese.
  • Return the bread to the broiler and melt the cheese. Serve shallow bowls of soup with the cheese floaters and a second piece of cheese toast alongside for the second half of the bowl.

Nutrition Facts : Calories 1155.7, Fat 43.1, SaturatedFat 21.6, Cholesterol 108, Sodium 2793.8, Carbohydrate 134.2, Fiber 8.5, Sugar 6.1, Protein 46.6

TASTY ONION CHICKEN



Tasty Onion Chicken image

The secret to this French onion chicken is the yummy, crunchy coating that keeps the meat juicy and tender. Round out your meal with green beans and buttermilk biscuits. -Jennifer Hoeft, Thorndale, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1 can (2.8 ounces) French-fried onions, crushed
4 boneless skinless chicken breast halves (4 ounces each)

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°.

Nutrition Facts : Calories 460 calories, Fat 36g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

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