Entrée: France – Poulet Braisé aux Oignons Rouges et Champignons de Paris (Braised Chicken with Red Onion and Button Mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 23 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skinless chicken breasts, about 1 lb total (454 g total)
1 large red onion
8 oz (225 g) button mushrooms
2 cloves garlic

Show original ingredient measurements

2 boneless, skinless chicken breasts, about 1 lb total (454 g total)
1 large red onion
8 oz / 225 g button mushrooms
2 cloves garlic

Instructions

1. Slice red onion and mushrooms; mince the garlic and pat the chicken breasts dry.
2. In a wide skillet or shallow pan over medium heat, brown the chicken breasts on both sides until golden, about 3–4 minutes per side.
3. Push chicken to one side, add the red onion and mushrooms to the pan, and cook until the onion softens and mushrooms release moisture, about 5 minutes.
4. Add the minced garlic to the vegetables and cook until fragrant, about 30–60 seconds.
5. Reduce heat to low, nestle the chicken into the vegetable mixture, cover, and simmer gently until chicken is cooked through and tender, about 12–15 minutes.
6. Remove cover and let any excess liquid reduce slightly before serving spooned over the onion and mushrooms.