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Chicken with Vidalia Onion and Mushroom Sauce

  • Author: Living the Gourmet
  • Total Time: 25 minutes
  • Yield: 4-6 1x


  • 2 tbsp. canola oil
  • 46 to 8 oz. chicken, breasts
  • 1 medium Vidalia onion, halved and thinly sliced
  • 1215 Cremini mushrooms
  • 1 cup dark chicken stock
  • 5 cloves garlic, diced
  • 3 sprigs fresh thyme
  • salt and pepper, to taste


  • In a heavy skillet, heat canola oil on medium until oil starts to shimmer.
  • Season chicken breast with salt and pepper, add to skillet and sauté until they start to brown.
    Turn over and brown other side. Chicken does not need to cooked through.
  • Remove chicken from pan and place to the side.
  • Add Vidalia onion to pan, sauté until onions begin to caramelize.
  • Add mushrooms to pan and continue cooking until they are slightly browned.
  • Add garlic and thyme, making sure all ingredients are mixed well.
  • Add chicken stock and add chicken back to pan.
  • Continue to cook, uncovered, until sauce has reduced and become thickened and chicken
    reaches an internal temperature of 165 degrees.
  • Remove from stove and let the chicken rest 5-10 minutes.
  • Plate chicken and coat with Vidalia onion and mushroom sauce, and serve.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Keywords: chicken, vidalia onions, mushroom sauce

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