This recipe was born out of having to use up ingredients before we left on a trip… It’s always gross coming home to wilted produce and funky meat after a trip. So this was just something I came up with to try to use up some things that wouldn’t last.
It turned out to be a really tasty meal. Something I would definitely plan on intentionally making again.
Grilled Chicken with Caramelized Onions & Mushroom-Caper Cream Sauce
- 4 boneless, skinless chicken breasts, trimmed, rinsed and prepared
- Garlic powder
- Smoked paprika
- Kosher salt and freshly ground black pepper
- 1 medium onion, diced
- 1 tablespoon capers
- olive oil
- 1/2 cup cream
- 1/4 cup dry white wine
In a large pan, heat olive oil over medium-high heat. When oil is hot, add diced onions. When onions start to brown, after about 10 minutes, lower the heat and continue to caramelize the onions. When onions are lightly browned/caramelized, raise heat, and add in mushrooms. Mix to coat with olive oil. When mushrooms are almost cooked add in capers and wine. Allow sauce to heat through and the alcohol to cook off. Then stir in cream. Lower heat to the lowest setting and allow to simmer while you cook the chicken
Heat a pan with olive oil in it over medium-high heat. Sprinkle chicken breasts with garlic powder, paprika, salt and pepper. When the oil and pan are hot, add chicken. Cook 5-7 minutes on each side, depending on the size of the chicken.
When chicken is done, place on a plate and top with sauce. Serve and enjoy!