Mushroom smothered chicken with caramelized onions

4 reviews, 4.8 star(s). 100% would make again

Ready in 1 hour

Delicious mouthwatering dish perfect for company


3 tbsp olive oil
4 bone-in chicken brest halves; (about 2 lbs) skin re
4 tbsp Flour
2 tsp Sugar
1 lb mushrooms; thinly sliced
1/4 cup brandy
1 1/4 cups chicken broth
1/2 tsp pepper; freshly ground
1/4 tsp Salt
1/4 tsp dried sage
1 spanish onion; cut into 1/2 inch chunks

Original recipe makes 4



1. In large skillet, heat oil over medium heat. Dredge chicken in 2 tablespoons of flour, shaking off excess. Add chicken to pan and saute 5 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

2. Add onion to pan, sprinkle with sugar and cook, stirrinf frequently, 12 minutes or until golden brown and tender. Add mushrooms and cook, stirring frequently, 10 minutes or until tender and liquid has evaporated. Add brandy to pan, increase heat to high, and cook 1 minute to evaporate alcohol.

3. Add remaining 2 tablespoons flour, stirring to evenly coat vegatables. Whisk in broth, pepper, salt and sage and bring to a boil. Reduce to a simmer, return chicken to pan, and simmer 7 minutes until cooked through.

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Very good recipe, easy to prepare and tasty!
Szpalmer 4y ago

i tried this last night also with boneless breasts and it came out wonderfully. I will definately make this again, and am going to substitute the chicken broth for beef and try this over steak tomorrow. YUM!
ebowman2980 6y ago

I used boneless chicken breasts without a problem- in fact, it might have been better since it could be breaded and cut without a problem. It took me much longer to reduce the mushrooms than the ten minutes- but I was working with a fairly small pan. I ended up using some cooking sherry rather than the brandy and was very pleased with the results- the sweetness of the sherry nicely complimented the onions and mushrooms. I would recommend having everything chopped and sliced beforehand- I ended up slicing 3 mushrooms, running to the stove for a quick stir, then running back to slice and chop. Anyway, a very easy recipe, very tasty, has lots of elbowroom for error. And it is a simple, elegant dish. I even was able to use it to taste up some leftover mashed potatoes! Also used fresh sage rather than dried. It came out nicely but I recommend if you use fresh, use more and make sure to chop it finely.I also used a vidalia onion rather than a spanish onion- again, a slightly sweeter variety, but otherwise pretty much exactly the same.
Broklynite 7y ago

[I posted this recipe.]
SueinNY 7y ago

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