For about a dozen years I subscribed to Bon Appetit magazine. It was within the pages of that publication that I learned the bulk of my newlywed food knowledge. My recipe collection is peppered with little gems that I found, tried, and have saved over the years. They are some of my husband’s and my favorite, good old standbys. This recipe is counted among them.
I’ve tweaked it (of course) to suit boneless, skinless chicken breast and adjusted some of the more expensive ingredients. The original recipe contained white wine which isn’t in all food budgets. If you have it, you can easily add it in. Substitute up to ¾ cup of the broth with white wine. If you make this with chicken stock you made yourself, you’ll have a richly flavored dish without extra expense. You could make this without the cream, as well. It’s a staple at our house, so I’ve kept it in the recipe.
I also have made it a habit to live without certain spices if I don’t have the wiggle room to purchase those ingredients each week. While it’s certainly best made with paprika, it is still delicious without, as pictured.
Chicken Smothered in Onions
Ingredients
- 4 boneless, skinless chicken breast
- 2 teaspoon Jamie's Spice Mix or other favorite spice mix
- 1 ½ tablespoon butter
- 2 onions sliced
- 3 tablespoon unbleached, all-purpose flour
- 3 tablespoon water
- 2 cup chicken stock
- ¼ cup whipping cream
- ¼ teaspoon ground nutmeg
- 2 tablespoon parsley (chopped) for garnish
Instructions
- Sprinkle the chicken breasts generously with Jamie's Spice Mix.
- Melt the butter in a heavy skillet. Add the chicken to the skillet and brown on each side, about 5 minutes each. Transfer the chicken to a plate and cover.
- Add the onions to the drippings in the pan and stir, scraping up any browned bits. Cook the onions until tender, stirring often.
- Place the chicken pieces back into the pan. Add the chicken broth and bring to a boil.
- Reduce the heat and simmer until the chicken is cooked through, turning once.
- Transfer the chicken to a platter and cover while you finish the sauce. In a small bowl combine the flour and water, whisking until smooth. Stir this slurry into the broth in the skillet and whisk until smooth. Add the cream and nutmeg. Simmer until the gravy is thickened, stirring often.
- Return the chicken to the pan to reheat. Sprinkle with parsley and serve.
Notes
Nutrition
Costs:
$5.31 = chicken breast $1.77/#, use 3# for my family of 8
free = chicken broth
$0.25 = seasonings
$0.60 = potatoes, bought 5# bag for $.99
$.50 = butter, $1.75/#
$.25 = onions, $.50/#
$.10 = cream
$.77 = broccoli
Total to feed 3 adults, 6 small children = $7.71
Katy
Tried this tonight with pork chops instead of chicken (husband is chicken averse for the time being). Yum! So good! I’ll definitely be making it again.
Jessica Fisher
Sounds great with pork chops!