Pan Seared Chicken in Sweet Onion White Wine Sauce served with Bacon and Potato Hash

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Pan Seared Chicken in Sweet Onion White Wine Sauce served with Bacon and Potato Hash
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4
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About this Recipe

Elegant and simple pan seared chicken in caramelized onion and white wine butter sauce served over bacon and potato hash.

Ingredients

BACON AND POTATO HASH:
6 Slices Maple Leaf® Bacon, chopped
1 Onion, sliced
5 to 6, Medium potatoes, cooked, sliced
1 tsp (5 mL) Paprika or smoked paprika
Salt and pepper
CHICKEN:
1 tbsp (15 mL) Vegetable oil
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
Salt and pepper
2 Onions, Sliced
1 cup (250 mL) Dry white wine
3 tbsp (45 mL) Cold butter

Directions

BACON AND POTATO HASH:
HEAT a large skillet over medium-high. Add bacon, cook for 2 minutes. Add onions and cook 2-3 minutes or until onions are soft and bacon is crisp. Remove from pan, using a slotted spoon, and set aside. Add potatoes to the same pan. Season with salt, pepper and paprika. Cook in reserved bacon drippings for 6-8 minutes, turning occasionally, until golden.


CHICKEN:
HEAT oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook chicken for 2 minutes per side or until golden brown. Reduce heat to medium-low and add onions. Cook for 8-10 minutes or until onions are soft and golden and internal temperature of the chicken has reached 165°F (74°C). Remove chicken from pan and set aside.

INCREASE heat to medium-high. Add wine and simmer for 3-4 minutes or until wine is reduced by half. Stir in cold butter, 1 tbsp (15 mL) at a time, until the sauce has developed a nice sheen, about 1-2 minutes.

SLICE chicken and serve over potato hash drizzled with sweet onion and wine sauce.

Notes

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