Creamy Onion Chicken
1 Tbspolive or vegetable oil
1 1/2 lbchicken breast halves, skinless and boneless
12 ozrefrigerator-section onion dip, such as kraft green onion
1/2 cwhite wine (or chicken broth)
·salt and freshly ground black pepper to taste
How to Make Creamy Onion Chicken
- Season chicken breasts with salt and pepper on both sides. Heat oil in large skillet over medium heat.
- Brown chicken breasts on both sides, cooking until juices run clear and chicken is cooked through. Remove chicken from pan and onto... well, wherever you find handy, but I use a plate.
- Deglaze pan with wine or broth. (Big word alert, 'cause I'm a nerd. Really, just pour the liquid into the pan and scrape up all the browned bits from the bottom with a wooden spoon or metal spatula.)
- TURN HEAT TO LOW (See how important this is? You know, 'cause I made it all caps. If we were in the kitchen together, I'd be saying this very loudly)
- Now add the dip. This is where you can get really creative. If you have herb dip left over, use it. Bacon-Horseradish? Yum. Any sour cream-based dip will really work. The only thing I've found is that the cheese-flavored dips don't do as well. If you're looking for cheese, the recipes are out there. This just isn't it.
- Stir the dip into the liquid to combine. Now you can either use the dip mixture like gravy, and serve the chicken separately. OR, and this is what I like to do, you can cut the chicken into chunks and add it back into the "gravy" to warm through.
- Serve with plain ol' buttered white rice. Even minute rice works here, 'cause it's only job is soaking up the yummy "gravy" so that you can get more onto your fork.
- Eat heartily, and don't expect leftovers!