Country Chicken in Rich Onion Gravy
Makes 4 Servings
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic , in all
8 (2 and 1/2 ounce) boneless, skinless chicken breasts
6 tablespoons unsalted butter or margarine, in all
2 cups chopped onion
1/3 cup all purpose flour
2 cups chicken stock or water, in all
1/4 teaspoon salt
2 cups hot, cooked rice, optional
Sprinkle 1/2 teaspoon Poultry Magic evenly over each chicken breast. Set aside.
In a 10-inch, heavy skillet over high heat, melt 2 tablespoons butter. When it comes to a hard sizzle, add onion. Cook, stirring occasionally, about 5 minutes, or until onion starts to brown. Turn heat down to medium and continue cooking, stirring frequently, about 5 to 6 minutes or until
onion is caramelized-- a rich brown color. Remove from heat and transfer onion to another container. Set aside.
Return skillet to high heat and add 3 tablespoons butter. When butter starts to sizzle, dredge 4 seasoned chicken pieces through flour. Shaking off excess flour, lay them in s ingle layer in skillet. Cook about 1 and 1/2 minutes per side or until golden brown. Remove from skillet. Add
remaining butter and repeat procedure with remaining chicken. Stir in 1 cup stock to deglaze pan, stirring and scraping until pan bottom is clean. Stir in reserved caramelized onion and return browned chicken to skillet. Stir in remaining stock, Poultry Magic and salt and bring to boil. Reduce
heat and simmer, stirring occasionally, about 20 minutes or until sauce has thickened slightly and chicken is fork tender. Remove from heat and serve with hot, cooked rice.
To serve, pour 1/2 cup of sauce on each serving plate, covering bottom of plate. Mound 1/2 cup rice in center and place 1 chicken piece on each side of rice.
