Recipe by Raizy Fried

Caramelized Chicken

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

Here’s one easy chicken recipe that actually tastes gourmet. I love the earthy flavor of mushrooms, and the wonderful combination of silan, wine and sautéed onions. It’s a sweet juicy chicken recipe, to put it in “chicken-and-potatoes-language”. Enough said.   This is our most popular chicken recipe ever! Try it and see for yourself.

Ingredients

Main ingredients

  • 1 large onion, cut in rings

  • 2 tablespoons oil

  • 8 ounces baby Portobello mushrooms, quartered

  • 1/4 cup silan (or Gefen Honey)

  • 2 tablespoons Alfasi Cabernet Sauvignon or other red wine

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • dash of salt

  • dash of black pepper

  • 1 pound (4-6 pieces) chicken cutlets, pounded thin


Wine Pairing

Carmel Selected Rosé

Directions

Prepare the Chicken

1.

In a medium pot over high heat add the oil. Sauté the onions for about four minutes till soft. Add mushrooms, wine, honey and garlic and mix to incorporate.

2.

Move the mushroom and onion mixture to the side of the pot and add cutlets to pot. Baste some of the sauce on the cutlets.

3.

Cover pot and cook for 15 minutes over medium heat. Flip the cutlets onto the other side and cook for an additional 10 minutes on medium heat.

Caramelized Chicken

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Kayle Bayles
Kayle Bayles
1 year ago

Excellent recipe. I’ve used both cutlets & pargiyot and it’s delicious both ways. Thank you for a keeper!

shayna franks
shayna franks
5 years ago

Making this for Pesach Hello. I want to try to make this for Pesach. How would I freeze and rewarm? should I just make the sauce in advance and put on fresh chicken the day I use it? or can I make the whole thing and the rewarm it in the oven? Thank you.

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Raquel
Raquel
Reply to  shayna franks
5 years ago

Hi- I honestly think you could do either one. If you decide to make the whole thing and rewarm it, I would just advice to add extra liquid to the sauce so that the chicken is not dry.

Leah
Leah
7 years ago

Substitute for Red Wine Can I use dry white wine instead of red?

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Cnooymow{shman
Cnooymow{shman
Reply to  Leah
7 years ago

You can. The flavor will be different though.

U~o~y}ous
U~o~y}ous
Reply to  Cnooymow{shman
6 years ago

Can I use red cooking wine?

Leah
Leah
7 years ago

Caremelized Chicken Hi,
Can the bottoms be layered in the pot, or do they need to be spread out in one layer?

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Cnooymow{shman
Cnooymow{shman
Reply to  Leah
7 years ago

It can probably be layered, but that causes it to steam, so I would avoid that if I could.

Estie Rubin
Estie Rubin
7 years ago

Sweet? Hi, does it taste sweet? And can I make it with canned mushrooms?

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Cnooymow{shman
Cnooymow{shman
Reply to  Estie Rubin
7 years ago

Canned mushrooms, well-drained, should be fine. It says that it’s a sweet and juicy recipe. From the silan. I think you can adjust the sweetness on your own.

ruchi
ruchi
7 years ago

caramelized chicken can you make this recipe with chicken bottoms too?

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Cnooymow{shman
Cnooymow{shman
Reply to  ruchi
7 years ago

HI Ruchi.
You can definitely swap out dark meat for white meat. To use bone in bottoms is also an option, just note that you will probably have more liquid if you are using the skin. Also, the cook time will need to be increased. The thermometer is your FRIEND!!! So use it and ensure that the read on the thermometer for the chicken is 165 degrees. Hope that helps. Let me know how it came out so we can share it with our other readers.

Sonymo}sssoun
Sonymo}sssoun
Reply to  Cnooymow{shman
7 years ago

I made this recipe with chicken bottoms and it came out excellent!

Chipper Baker
Chipper Baker
2 years ago

It came out amazing! Everyone loved it! Served it for supper on Chol Hamoed Pesach and got a lot of compliments. Thank you for this delicious recipe!

Esther
Esther
3 years ago

Easy recipe with a great sweet taste. I used extra thinned out cutlets so I cut down on the cooking time.

Nechama R
Nechama R
3 years ago

Delicious and elegant.

Chaya Friedman
Chaya Friedman
3 years ago

I added a step.
Dredged Dark meat cutlets in flour for a quick sear to start.
Remove from pan.
Onions needed 30 minutes.
Added tablespoon of four to thicken.the sauce.
Deglazed pan with wine.
Then Added mushrooms and One tsp. Onion soup mix.
Place chicken back in sauce, simmer ten minutes per side .

Malky Brach
Malky Brach
4 years ago

Great sauce, rubbery chicken.. The mushroom sauce is incredible!!! However the chicken came out dried out and rubbery..I would sub with dark chicken cutlets (pargiyot), lower flame and reduce cooking time.

mindy
mindy
5 years ago

The Best! this recipe is really good!! easy to prepare and tastes heavenly. make it all the time with rice and broccoli.

m S
m S
5 years ago

Caramelized Chicken

Goldie Rothstein
Goldie Rothstein
6 years ago

Easy to make and one of my favorites. I cut the cutlets in strips and serve with rice.

Chaia Frishman
Chaia Frishman
Reply to  Goldie Rothstein
6 years ago

Sounds delicious.

Rachel
Rachel
2025 years ago

Delicious! This recipe is delicious! Easy and a few simple ingredients but it tastes gourmet and has deep flavor. It tastes like essence of caramelized onions. I would add some water at the end to make it more “saucy” and maybe add cinnamon to make it more exotic. I served it with couscous and I would top it with toasted almonds if I had:)

Chaia Frishman
Chaia Frishman
Reply to  Rachel
6 years ago

Thanks Rachel!

sarah
sarah
6 years ago

Easy and tasty!

Ahuva Weis
Ahuva Weis
7 years ago

very good! I made it for supper over mashed potatoes,it was really good.
would defnetly make it again

Chaia Frishman
Chaia Frishman
Reply to  Ahuva Weis
7 years ago

Thanks for the feedback Ahuva!

Dee Stiko
Dee Stiko
7 years ago

Good Not enough liquid in the recipe… chicken more to the dry side… Maybe add some chicken stock.

Chaia Frishman
Chaia Frishman
Reply to  Dee Stiko
7 years ago

I think everyone’s source of heat is different, so perhaps some might cause quicker liquid evaporation. Your points is excellent and will help other readers of the recipe gauge what to add . But, personally, I would add more wine before stock…. 🙂

Esther
Esther
7 years ago

Should’ve doubled it! My kids who never eat polished off the whole thing and asked for me – and told me to make it “every day for a hundred years”!

Really quick and easy and tasty, will definitely be making this again!

(I’d add a drop more salt than the recommended dash)

Chaia Frishman
Chaia Frishman
Reply to  Esther
7 years ago

Salt is always to taste when it comes to recipes, isn’t it? I am always cutting it down because my family adds it before they taste anyway.
I hope the kids’ repertoire of food expands so you aren’t stuck at that stovetop for a hundred years. (Though doesn’t it sometimes feel like 100 years when it comes to getting dinner on the table??)

esther
esther
7 years ago

rave reviews! This chicken was easy to prepare and was a major a hit with my husband and son!….They called it “restaurant like” and polished off their portions! Thank you for this easy gourmet recipe!

Chaia Frishman
Chaia Frishman
Reply to  esther
7 years ago

Amazing! Thanks for the feedback.