Braised Chicken with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes

Braised Chicken with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes
Photo by Scott Phillips

Ingredients

  • ¼ cup chopped fresh flat-leaf parsley
  • 1-½ lb. boneless, skinless chicken breasts, cut into 2-inch chunks
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. unsalted butter
  • 1 cup all-purpose flour for dredging
  • + 5 more ingredients
    • ¾ cup homemade or low-salt chicken broth
    • ¾ cup (about half a batch) caramelized onions
    • 6 oil-packed sun-dried tomatoes, drained and thinly sliced
    • ¼ tsp. Tabasco sauce
    • ½ lb. white button mushrooms (or large white mushrooms, quartered)

In a medium bowl, toss the mushrooms with 1/2 tsp. salt and a few grinds of pepper. Heat the oil and butter in a large skillet over medium-high heat until the butter melts and most of its foam cooks off, about 1 min. Meanwhile, season the chicken with 3/4 tsp. salt and a few generous grinds of pe...

View full recipe at Fine Cooking

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