Page 122 - 16-7 June 13 2019

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CHICKEN CUTLETS IN

MUSHROOM SAUCE

Chicken

INGREDIENTS
Bulletin
6 (8-ounce) Grow & Behold boneless Salt and freshly ground pepper
chicken breast halves, skin on, wings 1 tablespoon extra virgin olive oil
intact 12 whole cipollini onions, peeled, or pearl
3 tablespoons honey onions
3 tablespoons margarine, room ½ cup dry white wine
temperature ½ cup chicken broth, or prepared soup base
½ teaspoon fresh lemon zest 3 fresh thyme sprigs

DIRECTIONS:
Preheat oven to 400°F.
. 5emove wing tip and ¿rst wing Moint from chicken breasts, reserve for soup.
2. In a small bowl, mix honey, margarine, lemon zest, and a little salt and pepper.
3. Push your ¿nger under skin of each chicken breast to lightly separate skin from Àesh.
Push about 2 teaspoons of honey vegan butter mixture under skin of chicken.
4. Season chicken on both sides with salt and pepper and reserve.
5. In a large oven-safe skillet, heat evoo over medium heat. Add onions and allow to
brown slightly on one side, cooking for about 7 minutes. Turn onions and brown the
other side, for an additional 5 to 7 minutes.
6. With pan still on heat, add chicken to pan, skin side up. Pour in wine and broth, add
thyme sprigs.
7. Place pan, uncovered, onto top rack of the oven. Roast at 400°F for 35 to 45
minutes, or until the chicken reaches 165°F on a meat thermometer and the skin is
golden brown.
8. Remove from oven and carefully move chicken to a platter.
9. Discard thyme sprigs and place skillet back onto stove over medium-high heat.
Reduce pan Muice by half, or to about a half cup. Serve with chicken.

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