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Thursday, November 11, 2010

Recipe! Onion-Garlic Chicken

The thing that I love the most about this recipe is that it's versatile. I use variations on this chicken in all sorts of recipes, and season it to suit the palette of the recipe. Recently, I served this with mushroom cream sauce and risotto, and though it wasn't the star of the show (that title belongs to the sauce!) it was completely delicious, and great complimentary dish.

You could add different vegetables to this chicken, but I would stick with things like mushrooms, green peppers, and those types of consistencies. Depending on what you are serving it with, season it to go with your menu. I always start with a base of salt and pepper, and often ad parsley and whatever else sounds good. Make sure that your pan isn't too crowded! You don't want the chicken to steam.

Lastly, you want the chicken to cook somewhat slowly and thoroughly without drying out, so keep your heat just a tick above medium. Turn chicken after a few minutes to ensure even cooking! This recipe fed three, but you can always add or subtract ingredients to fit your needs. And as always, enjoy!

Onion-Garlic Chicken

2 large chicken breasts, trimmed and cut into 2 inch pieces or strips.
1 T olive oil
2 yellow onions
6 cloves garlic, put through a press or minced
Salt and Pepper
Parsley (to taste. I use about 1 T dry)

1. Warm olive oil in a pan over medium heat. Add chicken pieces, allowing space between them so they don't steam. After two minutes (or so, use your judgment on "doneness") turn pieces over and cook another side. Do this until all sides are white. Add salt and pepper during this process.

2. Add onions, garlic, and parsley, stir often until onions are beginning to brown. Serve with sauce, over rice or potatoes, in fajitas, or however you like!

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