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Best Bacon Sandwich with Caramelized Onions Recipe

Best Bacon Sandwich with Caramelized Onions Recipe
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★★★★★

5 from 12 reviews

A delicious and creamy chicken dish featuring tender lemon pepper seasoned chicken breasts, cooked to golden perfection and served in a rich Parmesan and cream cheese sauce with fresh spinach. Enhanced with a white wine reduction and aromatic herbs, this recipe is perfect for a comforting meal.

Ingredients

Scale

Chicken

  • 2 large boneless skinless chicken breasts
  • Lemon Pepper Seasoning, to taste
  • 1/3 cup flour
  • 2 tablespoons olive oil

Sauce

  • ½ cup dry white wine (such as Sauvignon Blanc)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • ¾ cup chicken broth
  • 1 chicken bouillon cube
  • 1 ¼ cups half and half (half cream/half milk)
  • 3 tablespoons cream cheese, softened
  • ¾ cup Parmesan cheese, grated
  • 3 cups fresh spinach
  • 1–2 tablespoons lemon juice (optional)

Seasonings

  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • 1 teaspoon dried parsley

Instructions

  1. Prep Work: Combine the chicken broth, chicken bouillon, half and half, and all the dried seasonings (basil, oregano, mustard powder, parsley) in a large measuring cup with a spout. Set this mixture aside. Measure and prepare all other ingredients to have them ready before starting the cooking process.
  2. Make the Chicken: Slice each chicken breast in half lengthwise to form two thinner cutlets. Place them between layers of plastic wrap and gently pound with the textured side of a meat mallet until they are about ½ inch thick. Pat them completely dry with paper towels. Season both sides generously with lemon pepper seasoning. Dredge each piece lightly in flour, shaking off any excess.
  3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in batches, searing each side for 4-5 minutes until a golden crust forms and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
  4. Make the Sauce: In the same skillet, add the dry white wine, butter, and minced garlic. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the skillet. Allow the wine to reduce by half, which will take about 4 minutes.
  5. Thicken the Sauce: Sprinkle the flour evenly over the reduced wine mixture and stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually add the chicken broth mixture in small splashes, stirring constantly to avoid lumps. Bring the sauce to a gentle boil, then reduce the heat to low.
  6. Finish the Sauce: Add the softened cream cheese to the skillet and stir until fully incorporated. Gradually stir in the grated Parmesan cheese ensuring the sauce is smooth. Add the fresh spinach and stir it in until wilted, about 1-2 minutes.
  7. Combine and Heat Through: Return the cooked chicken pieces to the skillet along with any accumulated juices from the plate. Spoon sauce generously over the chicken. Partially cover the skillet and let everything heat through gently for about 5 minutes.
  8. Serve: Remove from heat, add 1-2 tablespoons of fresh lemon juice if desired for brightness, and serve immediately. This dish pairs wonderfully with pasta, rice, or crusty bread.

Notes

  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce; avoid sweet wines.
  • Make sure to pound the chicken cutlets evenly for uniform cooking.
  • For a thicker sauce, you can add a bit more flour in step 5, but add gradually to avoid clumps.
  • This dish can be made ahead; reheat gently to avoid overcooking the chicken.
  • Substitute half and half with whole milk and cream if preferred for richness.
  • To make it gluten free, use a gluten-free flour blend for dredging and thickening.

Nutrition

Keywords: chicken, lemon pepper, creamy sauce, Parmesan, spinach, easy dinner, seared chicken

Find it online: https://todayfoodrecipe.com/best-bacon-sandwich-with-caramelized-onions-recipe/