TEST Creamy Caramelized Onion Chicken
with Apple, Walnut & Carrot Salad
- Tree Nuts
- Milk
- Eggs
Onion is the humble root veg that rarely gets its due. But this under-the-radar workhorse ingredient totally makes this entire dish! Cooked until sweet and jammy, it adds astonishing depth to a creamy, rich, and craveable pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ’n’ tangy side salad dressed with honey Dijon dressing. Onion is too modest to take all the credit but let's give it up for this veggie that has lots of... layers!
Ingredients
6 ounce
Carrots
1 unit
Onion
½ ounce
Walnuts
(Contains: Tree Nuts)
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2.5 teaspoon
White Wine Vinegar
¼ teaspoon
Dried Thyme
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Apple
24 ounce
Chicken Cutlets
¼ ounce
Parsley
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and peel carrots. Halve lengthwise, then slice into ¼-inch-thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.
In a large bowl, toss mixed greens with carrot and apple. Set aside.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme (we sent more), 1 tsp sugar, and a splash of water (for 4 servings, use 4 tsp vinegar, ½ tsp thyme, and 2 tsp sugar). Cook, stirring occasionally, until caramelized and jammy, 2-3 minutes. (TIP: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
Turn off heat; transfer to a small bowl. Wipe out pan.
Pat chicken* dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Remove from pan and set aside. Cover to keep warm.
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, stirring, until combined and thickened, 2-3 minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBSP butter (2 TBSP for 4) until combined. TIP: If sauce seems too thick, stir in water 1 TBSP at a time.
Drizzle 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.
