Name:

HF Creamy Caramelized Onion Chicken

Description

With Apple, Walnut, & Carrot Ribbon Salad.

Serves 2 or 4

Prep time 10 minutes

Cook time 35 minutes

Ingredients
6 oz Carrots (12 oz for 4 servings)
1 Apple (2 for 4)
1 Yellow Onion (2 for 4)
1/4 oz Parsley
1/2 oz Walnuts (1 oz for 4)
2 oz Mixed Greens (4 oz for 4)
5 tsp White Wine Vinegar
1 tsp Dried Thyme
10 oz Chicken Cutlets (20 oz for 4)
1 tsp Chicken Stock Concentrates (2 tsp for 4)
2 TBSP Creme Fraiche (4 TBSP for 4)
2 TBSP Cream Cheese (4 TBSP for 4)
1.5 oz Honey Dijon Dressing (3 oz for 4)

Instructions
1. Prep
Wash and dry produce.
Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Disczard core. Halve, core, and dice apple into 1/2 inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.
2. Make Salad
In a large bowl, toss mixed greens with carrot ribbons and apple. Set aside.
3. Caramelize Onion
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned 8-10 minutes.
Add 2 tsp vinegar, 1/4 tsp thyme, 1 tsp sugar, and a splash of water (for 4 servings, use 4 tsp vinegar, 1/2 tsp thyme, and 2 tsp sugar). Cook, stirring occasionally, until caramelized and jammy, about 2-3 minutes. Season with salt an pepper.
Tun off heat; transfer to a small bowl. Wipe out pan.
4. Cook Chicken
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan ued for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Remove from pan and set aside. Cover to keep warm.
5. Make Sauce
Return caramelized onion to pan. Stir in stock concentrate, 1/2 tsp vinegar (1 tsp for 4), and 1/4 cup water (1/3 cup for 4). Cook, stirring, until combined and thickened, 2-3 minutes.
Remove pan from heat. Stir in creme fraiche, cream cheese, half the parsley, and 1 TBSP butter (2 TBSP for 4) until combined.
6. Finish & Serve
Drizzle honey dijon dressing over salad; toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.

Length

45

Calories

630

Servings

2

Date Created

Created By

Jade Smidt

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