Chicken with Caramelized Onions and Blue Cheese

ltsstyeh 0

"Since they act as toppings prior to serving, it's easy to omit the blue cheese or onions for some picky eaters in a larger group."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Butterfly chicken breasts and pound until flat and thin. Set aside.
  2. Add 1 tbsp butter and 1 tbsp olive oil to a medium pan, and heat on low until melted; add onion and cook slowly, stirring often, until lightly browned.
  3. While the onions are cooking, add 2 tbsp butter and 2 tbsp olive oil to a large pan, and turn to medium heat.
  4. Combine flour, parmesan, and salt on a plate or shallow bowl. Dredge chicken breasts through flour mixture until well coated. Add 3 chicken halves to the pan; cook until browned, about 4-5 minutes on each side. Remove from pan, and cook the other 3 halves.
  5. Meanwhile, once the onions are browned, add the balsamic vinegar and sugar; stir thoroughly to ensure that all onion slices are coated. Cook for another 5 minutes; remove from heat.
  6. Dice pear.
  7. To serve: place one piece of chicken on a plate. Smear a portion of the blue cheese wedge onto the chicken. Top with onions and pear.



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