The blizzard this week was really fun! I didn’t have to go anywhere or do anything other than putz around inside the new apartment, so I wasn’t affected by any commuting issues or closures. My sister-in-law who goes to Pratt came and stayed with us while it snowed like crazy outside and we cooked spaghetti carbonara (an oldie but a goodie), ordered sushi, watched movies and LOST, and played in the snow (including building a snowman, which I hadn’t done since I was a kid living in Chicago – and yes, that’s a photo of me looking like a homeless person building that snowman on our roof). I’ve also been baking a lot of bread since my wonderful father-in-law got me a bread-maker for Festivus. I’m actually baking some French bread right now and the smell is absolutely amazing. So, yes, I am enjoying living in New York so far!
This was the last meal that I made in my house in Arizona, and honestly, it is now one of my favorites. These ingredients were basically the only things I had left in my fridge. I’m a big fan of onions. I like them raw, I like them roasted, and I love them caramelized. It’s very rare that onions don’t complement food (or at least that’s what I think), and these caramelized onions are unique in that they are cooked not only with butter, but with lemon juice and white wine. The rich flavors really come together with the chicken, which I rubbed with a simple combination of salt, pepper, and red pepper flakes. This dish is extremely easy to make, but it definitely doesn’t taste that way!
The ingredients (you can see the moving boxed in the background). Thanks for the wine, Beth!
Rub the chicken with the olive oil, salt, pepper, and red pepper flakes and place on a greased and/or lined baking sheet. Bake for 20-25 minutes at 400 degrees F until cooked through.
Slice your onions thinly.
Mince your garlic.
Juice your lemon.
Melt your butter.
Add in the onions and let them sweat for 5 minutes or so, then add in the garlic and cook for another 5 minutes.
Then add in the lemon and white wine. Cook for 5-10 minutes until the onions are caramelized and are golden in color.
Plate the chicken, serve with a generous amount of onions and the sauce from the pan, and sprinkle with dried or fresh parsley for a bit of color. Dig in!
- 2 chicken breasts
- 1 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes (or ¼ teaspoon if you don't like it too spicy)
- 5 tablespoons of butter
- 2 onions, sliced thinly
- 4 cloves of garlic, minced
- juice of 1 lemon
- ½ cup white wine (or chicken broth if you don't want to use alcohol)
- fresh or dried parsley (for garnish)
- Preheat the oven to 400 degrees F. Rub the chicken breasts with the olive oil, salt, pepper, and red pepper flakes. Place on a lined and/or greased baking sheet and bake for 20-25 minutes until the chicken is cooked through.
- While the chicken is cooking, heat your butter in a skillet, then add your onions. Let them sweat for 5 minutes or so, then add in the minced garlic. Cook for another 5 minutes, then add in the lemon juice and white wine. Cook for another 5 to 10 minutes until the liquid has reduced and the onions are caramelized and a beautiful golden brown. If the chicken finishes cooking before the onions are ready, remove them from the oven and cover with tinfoil until you're ready to plate.
- Place the chicken on a plate and top generously with the onions and the sauce in the pan. Serve with vegetables, rice, egg noodles, or whatever you like!