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Meat
Medium
12 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This gourmet-tasting chicken dish is surprisingly simple to prepare yet presents beautifully enough for your Yom Tov table. What a relief to have a Passover main dish that is as appealing as it is easy!
2 and 1/2 pounds of chicken cutlets, cleaned and cut to desired size
oil, for sautéing
4 large onions, diced
4 tablespoons Gefen Honey
1 and 1/2 tablespoons Manischewitz Potato Starch
2/3 cup chicken soup, such as Manischewitz Chicken Broth
salt, to taste
Heat generous amount of oil in large frying pan. Add onions and sauté on a low flame, stirring occasionally, until caramelized to a deep tan color, about 20 minutes. Lay chicken pieces on top of onions, and continue to cook, stirring occasionally to allow all chicken pieces to cook through evenly.
Remove chicken to a dish. Mix the potato starch with the chicken soup and then add to the pan along with honey and salt. Bring to a boil. Lower heat and stir until onion sauce thickens somewhat. Return chicken to pan and stir to coat with sauce and heat through. Serve immediately.
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Can I use sugar instead of honey? not using for passover
Yes, you should be able to.
Can I freeze and rewarm this chicken?
Sure