Chicken breast with onions and white wine, very tender, delicate and creamy — a recipe that tells us how to cook chicken so it stays moist and soft. It is a perfect addition to our collection of onion recipes. If you’re tired of the usual grilled chicken breast and are looking for a tasty idea for chicken breast, you’re on the right page, because today we’ll prepare together chicken scaloppine with white onions — creamy, delicate and very tender, a delicious recipe like lemon chicken scaloppine or creamy mushroom chicken scaloppine. This recipe for cooking chicken breast in a pan so it remains moist, tender and tasty comes from my cousin Linda: she brought it to the table for lunch a few days ago and I liked it so much I decided to make it again. The chicken breast with onions and white wine recipe is very simple, quick, inexpensive and delicious — a solution to prepare dinner in just a few minutes, maybe when you get home from work and don’t have the right idea for a quick dinner. Ready to run to the kitchen? Let’s go — our tasty and quick chicken breast recipe awaits, but first a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make chicken breast with onions
- 2 lbs chicken breast (sliced)
- to taste all-purpose flour
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 1/2 cup white wine
- 14 oz white onion
- 1 cup water
Tools
- 1 Frying pan
- Plate
- Cutting board
Preparation of chicken scaloppine with onions and white wine
Peel the onions, rinse them and slice them. You can make thick, substantial slices or use a mandoline — I prefer the former so they don’t fall apart too much during cooking. Put them in a pan, add a generous splash of oil, season with salt and let them soften over medium heat, stirring often. Then transfer them to a plate and set aside.
Slice the chicken breast (or buy it pre-sliced, though it’s a bit more expensive) and coat it in the flour so it’s well covered. Add a splash of oil to the same pan where you cooked the onions, heat it, lay in the floured meat and let it brown on both sides.
Adjust the salt, raise the heat and pour in the white wine. Wait a few minutes for it to evaporate, turning the meat once. Spread the onions over the chicken, pour over one cup of water, sprinkle with a little black pepper and put the lid on the pan.
Cook over low heat for 15 minutes, adding a little water only if needed. When done, turn off the heat, let rest a few minutes and serve hot with the onions and the pan juices.
You can prepare the chicken with onions even a few hours before serving. At serving time add one cup of water and continue cooking until the sauce has thickened.
From here, you can return to the HOME page and discover new recipes!
If you have leftovers, once cold store them in the fridge in an airtight container and consume within 24 hours, after reheating thoroughly for at least 10 minutes.
If you want to stay updated on my recipes, follow me also on:
