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butter onions chicken thyme parsley paprika salt white wine margarine Golden brown raisins sunflower seeds Preheat oven
Viewed: 69 - Published at: 2 years agoIngredients
- refrigerated butter-flavored cooking spray
- 2 med onions, thinly sliced into rounds
- 4 x (5-oz) (150 g) boneless, skinless chicken breast halves
- 2 tsp (10 ml) fresh thyme leaves or possibly 1/2 tsp. (2.5 ml) crushed dry
- 1 Tbsp. (4 g) chopped parsley paprika salt (optional) freshly grnd pepper to taste
- 1 c. (240 ml) dry white wine
- 1 Tbsp. (12 g) margarine
- 1 Tbsp. (9 g) golden brown raisins
- 1 Tbsp. (8 g) unsalted dry-roasted sunflower seeds Preheat oven to 400 F (200 C, Gas Mark 6).
Method
- Lightly coat a large nonstick skillet with cooking spray.
- Add in onions and 1 Tbsp.
- water.
- Cover and saute/fry over medium-low heat till onions are wilted, about 10 min.
- Remove all visible fat from chicken breast halves.
- Rinse and pat dry with paper towels.
- Transfer onions to a 2-qt (2 l) oven-proof casserole dish.
- Combine thyme and parsley.
- Sprinkle over onions.
- Lightly sprinkle chicken breast halves with paprika and proportionately brown the top in the same skillet.
- Place on top of onions and season with salt (if using) and pepper.
- Pour on the wine.
- Bake till chicken is browned and tender, about 20 to 25 min.
- Meanwhile in a small nonstick saute/fry pan, heat margarine over medium-high heat.
- Add in raisins and sunflower seeds.
- Saute/fry till raisins are plumped and seeds are lightly browned.
- Spoon over chicken and serve.
