Poulet facile à la poêle, sauce à l’oignon et à l’ail

Ingrédients

• 1 large onion (sliced)
• 3 tbsp olive oil (extra virgin)
• 3 split chicken breasts (or 6 thin chicken breast cutlets)
• 2 tbsp Italian seasonings
• 2 tbsp corn starch
• 16 ounces chicken broth
• 4 tbsp butter
• 2 tbsp garlic (minced)

Préparation

1. 1

   --- Sauté Onions and Garlic ---

2. 2

   Slice large onion and place in cast iron skillet.

3. 3

   Add 1 tablespoon of olive oil and sauté over medium heat until soft.

4. 4

   Add minced garlic and continue sauteing onions and garlic until soft and light brown in color. Remove the onion and garlic mixture from the pan and set aside.

5. 5

   --- Prepare the Chicken ---

6. 6

   Dice chicken into bite-sized pieces. Add chicken breasts to the skillet. Sprinkle with 2 tablespoons of Italian seasoning and add remaining olive oil.

7. 7

   Cook on medium-high heat, stirring frequently for approximately 5 minutes or until chicken is golden brown on all sides and cooked through.

8. 8

   --- Create the Sauce ---

9. 9

   Sprinkle 2 tablespoons of cornstarch on the cooked chicken and stir to coat evenly.

10. 10

    Cook for an additional 1-2 minutes to remove the raw taste of the cornstarch.

11. 11

    Gradually pour in 16 ounces of chicken broth while continuously stirring until the sauce thickens.

12. 12

    Reduce the heat to low and add 4 tablespoons of butter to the skillet.

13. 13

    Stir until the butter is fully melted and the sauce is smooth and velvety.

14. 14

    Return the cooked onions and garlic to the skillet, coating them with the sauce.

15. 15

    Allow the chicken, garlic, and onions to simmer in the sauce for an additional 2-3 minutes to absorb the flavors and heat through.

16. 16

    --- Garnish and Enjoy ---

17. 17

    Garnish the dish with fresh parsley, if desired, and serve with your choice of side dishes, such as pasta, rice, or steamed vegetables.