To get a rich color and onion flavor, try placing your onion rings in a covered bowl and microwave first for 20 minutes. Transfer to a dutch onion with a little butter and cook over medium heat for about 30 minutes, stirring frequently and scraping up the brown bits. Deglaze the pot with a little water and continute to cook and stir another 6 minutes. Do this 3 times and on your final deglaze, use the wine, cook down till it evaporates, then add your broth, bay leaf or whatever and go from there.

Reviewed On: Oct. 19, 2008

To make this recipe 5 stars start by dredging the chicken (I use a whole cut up chicken) in a flour, paprika, salt, and pepper mixture. Saute one large chopped onion in 2 sticks of butter until translucent. Remove onions from pan and set aside. Cook the chicken thoroughly in the butter, then remove from pan. Throw the onions and sour cream back in the pan and stir together, (add more salt and paprika for flavor if necessary) and thin with either white wine, milk or chicken broth. Place the chicken back in the sauce, heat, then serve over noodles or mashed potatoes. Yummy!

Reviewed On: Aug. 12, 2008