Chicken Smothered in Onions

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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 3/4 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.

$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

For more good and cheap eats, visit the $5 Dinner Challenge.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Katy says

    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.


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