Thursday, August 23, 2012

Herbed Chicken and Onions

While my mother-in-law was visiting from out of town she made dinner one night. Sticking to our new Keto-Diet and what I had in my kitchen ,she came up with this glorious dish! To this date, it's one of our favorites!! I've made it at least once a week since then! 
Thanks, MamaT!!

8-10 Chicken Tenderloins (or 3-4 boneless-skinless chicken breasts), cut into 1" pieces
1 Large white onion, largely sliced
3 TBS Butter, separated
3 TBS Extra Virgin Olive Oil, separated
1-2 sprigs of fresh Rosemary, keep on stem
5-6 sprigs of fresh Thyme, keep on stem 
Sea salt and fresh grated black pepper, to taste
Fresh baby Spinach (optional)

1. In large skillet and on med heat, add 2 TBS butter, 2 TBS olive oil, and sliced onion. Cook for about 5 minutes. Add sprigs of Rosemary and Thyme, stir and cook onions till onions are transparent and "carmalize", about another 5-8 mins. Transfer onion mix to a large plate for later. 

2. In the same pan, on med-high heat, add 1 TBS butter, 1 TBS olive oil, chicken and season with salt and pepper. Cook thoroughly. 

3. Add onion mix w/ herbs back to the chicken; stir and reduce heat to med-low. Cook another 8-10 minutes, stirring occasionally.

4. Serve on a bed of baby spinach!!! 

It's Lick your Plate, GOOD!!!

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