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Chicken Breast with Cipollini Onion Cream Sauce


  • Total Time: 1 hour 20 minutes
  • Yield: 4 people 1x

Description

Quick pan roasting makes clean up a snap and produces a wonderful sauce!


Ingredients

Scale
  • 4 chicken breasts (boneless, skinless and trimmed)
  • 12 oz cipollini onions (about 12-15) (peeled and left whole)
  • 1 tbs peanut oil
  • 1 tbs kosher salt
  • 1/2 tbs course ground black pepper
  • 1 tbs pink peppercorns (lightly cracked in a mortar/pestle)
  • 1/2 tbs granulated garlic
  • 1 tsp thyme
  • 1 tsp rosemary (chopped)
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • 2 tbs Italian parsley (chopped)

Instructions

  1. Preheat oven to 400 degrees
    in a small bowl, add salt, pepper, peppercorns, garlic, thyme and rosemary and mix. Rinse and pat dry chicken breasts, then season each breast with seasoning.
  2. In a skillet over medium high heat, heat oil, then add chicken breasts and allow to sear for 1 1/2 to 2 minutes, then flip over. After flipping, sprinkle with italian parsley and add in cipollini onions to pan. Cook for another 1 1/2 to 2 minutes.
  3. After both sides have seared, take pan and place in oven. Cook for 25-30 minutes or until chicken breasts reach 165 degrees internal temperature. Carefully remove skillet from oven and place on a stove top. Remove chicken breasts, set on a plate and loosely tent with foil. Leave the onions in the pan.
  4. Turn stove top to medium high. Using a spoon, scrape the pan to loosen the “fond” or tasty browned bits stuck to the skillet while reducing any accumulated juice from the chicken.
  5. Add in 1/4 cup chicken stock, continuing to stir and incorporate fond into sauce. As chicken stock reduces add white wine and whisk until reduces by half
  6. Pour in heavy cream and whisk while cooking until slightly thickened. Remove from heat.
  7. Plate chicken breast and spoon over sauce. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes