Easy Chicken Recipe - Chicken Breast Tenders with Caramelized Onion Gravy

Making caramelized onions I am positive is a snap for working chefs. For house chefs, it could possibly not be so straightforward, but if you are cautious you can make delicious caramelized onions in your kitchen. Patience is the attribute you want most to be successful here. If you try to use a larger temperature to speed the process up, you will most most likely burn the onions. A better way to improve speed is to cut the onions into quite thin slices. You could possibly want to experiment a little to optimize the cooking time. I use a black iron skillet, and it takes me about 20 minutes cooking time

After the onions have been caramelized, the chicken is cooked in the identical pan. This will pick up the flavor from the onions and when they are caramelized, the milk will pick up all the flavors and put them in the gravy.

Ingredients

3 tablespoons olive oil
1 medium onion, sliced quite thin
1/2 teaspoon salt
1/eight teaspoon pepper
2 chicken breast tenders (about 3 ounces)
3/4 cup of milk
1/4 cup all purpose flour

Directions

1 - Mix the salt and pepper into the flour and spread the mixture out on a plate.
2 - Separate the onion into rings and dredge in the salt, pepper, and flour mixture.
Note: I uncover it easier to put the flour mixture in a plastic bowl, dump the onions in and shake till the onion rings are coated.
3 - Heat the skillet on high and add 2 tablespoons of the olive oil and spread evenly on the bottom.
4 - Add the onions all at when and promptly turn the heat down to medium or low medium.
5 Cook for about 20 minutes stirring about halfway by means of the time.
6 - The onions ought to be golden and caramelized. Take away and set aside.
7 - Add the remaining 1 tablespoon of olive oil to the skillet, turn to high and cook the chicken tenders on each sides. (takes 1 1/2 to 2 minutes per side.
eight - Turn the heat down to medium high and gradually add the milk with continuous stirring.
9 - Continue to stir till the gravy thickens.

Note: This recipe makes a amazing tasting dish!

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