*This recipe was taken from Melissa D'Arabian. She is the newest Food Network star and I just love her work. This is so simple to make and so flavorful! Plus it's an elegant looking and tasting meal that only takes about 30 min. to make (start to finish!). It's a must try! (the hubs requested this one for his b-day dinner-so you know it's good. :)
You'll Need:
-4 chicken breasts=$1.00 (bought on sale with coupon)
-1 large red onion=free from garden
-3 tbs. lemon juice=$.10
-2 tbs. butter=$.02
-2 tsp. thyme (I used dried)=$.25
-Salt & pepper
-touch of flour for dredging
-olive oil to saute chicken breasts in
total=$1.37
DIRECTIONS:
-Butterfly chicken breasts. Season chicken with salt and pepper, & thyme.
-Dredge in flour (lightly coat).
-Get EVOO screaming hot in skillet and saute chicken until done. About 10 min.
-Take chicken out and place on a plate, with tin foil on top. Make sure the foil is sort of like a tent so your chicken doesn't get soggy.
-In the same pan place sliced red onions and some thyme. Cook until aromatic. Your nose will tell you when they are ready, promise. (you will want to lick them out of the pan!)
-When onions are ready, add lemon juice, turn heat up to high and let it cook down. (the mixture will become a little thicker-not too much though).
-When mixture is cooked down, whisk in butter and deglaze the pan while whisking.
-Serve onions over chicken.
*I served my chicken and onions on top of my cafe rio rice. Yum! Along with some spaghetti squash from the garden. Melissa's recipe calls for cooked spinach under the chicken, but I didn't have any so I improvised. Hope you enjoy!
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