Roasted Chicken with Caramelized Onion Gravy

I was trying to come up with a new way to make chicken breast that would keep it moist and give it a flavor kick. My love of onions came into play as I put this dish together.

Here’s How to Do it:

Place the chicken in a small roasting dish. Generously shake some garlic salt and lemon pepper on both sides of the breast.

Pour the broth around the sides

then top with the olives and capers.

Cooked covered at  350° for about 25 minutes, then remove the lid and cook another 15 to 20 minutes, or until the internal temperature of the meat is  165°.

While the breast is cooking, make the onions.

Heat some olive oil in a heavy skillet. Add the onions and cook until they are just starting to sweat.

Add the butter and cook until they begin to brown.

Stir in the Dr. Pepper and simmer until the most of the liquid is evaporated.

Stir in the cream and set aside.

When the chicken is done, let it rest for 10 minutes,

then slice and place on a serving platter. Make sure you get all the olives and capers on the top too.

Top with the gravy and serve hot with some orzo and veggies.

Easy and delicious!

Print

Roasted Chicken with Caramelized Onion Gravy

Course: Main Course

Cuisine: American

Keyword: chicken, onion

Servings: 4 people

Author: HelenFern

Ingredients

• 1 whole chicken breast
• 1/4 cup chicken broth
• 8 sliced kalamata olives
• 1 Tablespoon kapers
• 1 cup sliced onion
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1/4 cup Dr. Pepper, (not diet)
• 1/4 cup heavy cream

Instructions

1. Place the chicken in a small roasting dish. Generously shake some garlic salt and lemon pepper on both sides of the breast. Pour the broth around the sides then top with the olives and capers. 

2. Cook covered at 350° for about 25 minutes, then remove the lid and cook another 15 to 20 minutes, or until the internal temperature of the meat is 165°.

3. While the breast is cooking, make the onions.

4. Heat some olive oil in a heavy skillet. Add the onions and cook until they are just starting to sweat. Add the butter and cook until they begin to brown. Stir in the Dr. Pepper and simmer until the most of the liquid is evaporated. Stir in the cream and set aside.

5. When the chicken is done, let it rest for 10 minutes, then slice and place on a serving platter. Make sure you get all the olives and capers on the top too.

6. Top with the gravy and serve hot with some orzo and veggies.

   Easy and delicious!

© Copyright 2018 The Lazy Gastronome

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