My recent “windfall” of a decent price for boneless breasts of chicken allowed me to try out a few recipes that have been sitting in my inbox FOREVER. This is one of those that caught my eye and I was determined to give it a whirl.
French Onion chicken is not much more than chicken cutlets, cleaned and pounded, dipped in a mixture of melted butter, Worcestershire sauce and dry mustard, coated with crushed French fried onions put in a baking dish with the excess dip poured over and around and baked for 20-25 minutes. That’s IT! And yet the flavor is to die for!
The aroma alone, while it was baking, drove me crazy. It came out tender, yet crispy on the outside and the combo of the Worcestershire sauce and mustard? Who knew? Jan! I love when you stumble upon something that’s easy yet tastes superb! This meets both head on.
- Recipe courtesy of Taste of Home
- 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)
You know the drill. Clean all the nasties off the breasts and slice them into cutlets (I get 2 per breast with a couple fingers or nuggets (depends on how accurate my knife skills are on any particular day). Put pieces between two pieces of plastic wrap or parchment paper, and pound with a mallet (or bottom of fry pan) to 1/4 inch thickness. The more even you get the pieces, the more evenly they will cook. Just takes practice.
Of course, don’t totally obliterate the chicken, which can be done. Do you have to ask how I know that? Trust me, refrain from wailing on these things you can lose them - and at the cost around here, that’s not something I’m interested in!
Bake them in a greased 11x7 dish @ 400 for 20-25 minutes. You know the drill - until internal temperature reaches 165 degrees. I ALWAYS cut into a thick piece to make sure there’s no pink left- eating not fully cooked chicken can give you salmonella and that is not fun either. No, I cannot definitely say I’ve had it, but… I do have gastric issues after handling raw chicken. I swear it seeps through my skin. Oye vey, right?
I served this with buttered noodles and steamed broccoli. It was too too, too good. It’s going in my “often” list - was as often as I can find reasonably priced chicken, that is.
I thought the butter/Worcestershire/mustard combo was so good I’m thinking of trying that and dredging cutlets in breadcrumbs, and frying them . Why not, right? Take a piece of this recipe and mix it with a piece of another. Makes for new flavors. I think I’m gonna Give it a try.
Til next time !
Source: Retrieved 1/31/2022 from https://www.tasteofhome.com/recipes/tasty-onion-chicken/
