4 (6 ounce) boneless, skinless chicken-breast halves...Salt and black pepper to taste...2 teaspoon olive oil...1 lime...Onions (recipe follows)...2 teaspoons bottled minced garlic
NOTE: Make the caramelized onions ahead of time.
Place the chicken-breast halves, one at a time, between layers of wax paper. Pound each breast half (see note) so that it is an even 1/2-inch thick. Peel off the paper. Sprinkle the chicken lightly with salt and pepper. Set aside.
Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown.
While the chicken cooks, cut the lime in half and cut 1 of the halves into four wedges. Set the wedges aside.
Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center. Put the chicken on four serving plates. Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute.
Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions. Serve at once, garnished with the reserved lime wedges.
Yields 4 servings
Caramelized Onions...6 large onions (for about 6 cups of slices)...
1 1/2 pounds pearl onions...Boiling water to cover ...1 tablespoon butter or margarine ...1/4 cup granulated sugar ...1/4 teaspoon salt (optional) ...1/4 teaspoon freshly ground black pepper ...1 cup cranberries ...
3 large Vidalia, Walla Walla or Texas 1015 onions...3 to 4 cups buttermilk...2 cups all-purpose flour...2 teaspoons salt...1 teaspoon ground dried red chile...1 teaspoon sugar (if you are not using sweet onions)...
P. F. Chang's China Bistro Steamed Fish with Ginger and Green Onions
Dash of white pepper...1 teaspoon sesame oil...3 slices ginger, smashed...3 stalks green onions, smashed
Garnish...1 ounce hot (temperature) oil...2 ounces sauce (see recipe below)
Sauce...Cilantro sprigs
Top fish with above ingredients before steaming. Cook fish 7 to 10 minutes, making sure fish doesn't overcook.
Garnish Instructions...
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Chayote with Onions (Chayote con Cebollas)
2 chayote squash (1 1/2 to 2 pounds total)...2 medium white onions...2 tablespoons butter or margarine...1 tablespoon vegetable oil...1/2 teaspoon dried oregano...1/4 to 1/2 teaspoon salt...
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Lime Drenched Chicken and Caramelized Onions
4 (6 ounce) boneless, skinless chicken-breast halves...Salt and black pepper to taste...2 teaspoon olive oil...1 lime...Onions (recipe follows)...2 teaspoons bottled minced garlic
NOTE: Make the caramelized onions ahead of time.
Place the chicken-breast halves, one at a time, between layers of wax paper. Pound each breast half (see note) so that it is an even 1/2-inch thick. Peel off the paper. Sprinkle the chicken lightly with salt and pepper. Set aside.
Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook 4 to 5 minutes on the first side until golden brown.
While the chicken cooks, cut the lime in half and cut 1 of the halves into four wedges. Set the wedges aside.
Turn the chicken over and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes or until the chicken is no longer pink in the center. Put the chicken on four serving plates. Add the onions and garlic to the hot skillet and stir constantly until the onions are heated through, about 1 minute.
Remove the skillet from the heat and top each piece of chicken with about 1/4 cup onions. Serve at once, garnished with the reserved lime wedges.
Yields 4 servings
Caramelized Onions...6 large onions (for about 6 cups of slices)...
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Rubies and Pearls (Cranberries and Onions)
1 1/2 pounds pearl onions...Boiling water to cover ...1 tablespoon butter or margarine ...1/4 cup granulated sugar ...1/4 teaspoon salt (optional) ...1/4 teaspoon freshly ground black pepper ...1 cup cranberries ...
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Chili Onion Rings
3 large Vidalia, Walla Walla or Texas 1015 onions...3 to 4 cups buttermilk...2 cups all-purpose flour...2 teaspoons salt...1 teaspoon ground dried red chile...1 teaspoon sugar (if you are not using sweet onions)...
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410 Diner Onion and Artichoke Soup
1/4 cup extra virgin olive oil ...3 teaspoons fresh garlic purée ...2 teaspoons fresh or dried thyme leaves ...1 teaspoon cracked black pepper...Pinch of kosher salt ...1 1/2 cups white wine ...6 cups chicken or vegetable stock ...
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