Chicken Breasts in Citrus-Onion Sauce

I love making dinners like this. This ‘recipe’ is so versatile, as long as you have chicken, you cannot mess it up. It is just a spin-off  this recipe and this one.  You can look over these recipes and make endless variations with different flavors and additions. Just whatever tickles your fancy while rummaging your fridge. Throw it in the skillet!

For this meal, I used orange juice and onion soup mix for the broth. The broth reduces for a while, so the orange flavor melds with the onion and becomes more subtle than you would imagine. Just a hint of citrus flavor and sweetness. The mellow citrus, garlicy, oniony broth reduces down to become a thick sauce that we ladled over Parmesan-Garlic Risotto. Close your eyes and moan, ‘yum’. For another side: Sweet Sage Carrots should do you right.

Chicken Breasts in Citrus-Onion Sauce

4 chicken breasts

flour seasoned with garlic powder, for dredging

salt & pepper

1 lb. mushrooms, sliced or whole

1 onion, diced

1 -2 Tbs. olive oil or butter

1 Tbs. white balsamic vingar

1/2 pkg. onion soup mix

1 cup water

juice of 1 orange

1 Tbs. cream

canola oil, for browning chicken

Heat olive oil or butter in a heavy bottomed skillet over medium heat. Saute mushrooms & onions until tender and nicely browned. Deglaze pan with balsamic vinegar (scrape all browned bits off pan). Remove from pan and reserve.

Heat about an inch of oil in the same skillet over medium heat.

Dredge chicken in flour. Brown both sides of chicken in skillet. Remove. Pour off excess oil from skillet. Return to heat.

Mix 1/2 packet onion soup mix (just eyeball it) with warm water. Pour into skillet. Stir in cream. Juice orange and add to onion broth. Put the onion & mushroom mixture back into pan with broth & juice. Place chicken breasts on top of broth and simmer over medium heat for about 20-25 minutes until broth is reduced and thickened.

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