Caramelized ChickenAdd To My Recipes
1 large onion, cut in rings
2 tablespoons Gefen Cottonseed Oil
8 ounces baby Portobello mushrooms, quartered
1/4 cup Galilee's Delicacy Date Syrup
2 tablespoons Gefen Red Cooking Wine
1 clove garlic, crushed or 1 cube frozen garlic
dash of Gefen Table Salt
dash of black pepper
1 pound (4-6 pieces) chicken cutlets, pounded thin
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.
Move the mushroom and onion mixture to the side of the pot and add cutlets to pot. Baste some of the sauce over the cutlets.
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.
Note: This recipe provided with permission from kosher.com
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