buttery onion chicken

This recipe is not my own. My mother in law was telling me how good it was, and when I went to make it-“BAM!” The recipe was right there on the container. I really need to read labels more. There are some tasty recipes there. Of course, with all recipes I find, I add my own ooomph. (spell-check is mad right now.)

With this? Mmmm….melted butter. Oh yeah. Nothing beats that. Garlic. That’s up there, too. Butter-garlic-onion. Okay, use some extra Scope or Listerine before bed. It’s worth it.

I put some chives there, too.

I made a garlic-honey-Dijon sauce to put on top.

You can, too. Keep those vampies away.

If you haven’t figured it out yet, it’s chicken breasts coated with those french-fried onions. You know the ones that show up every Thanksgiving with green beans? Yep.

But… I dipped my chicken in a melted butter garlic mixture, then in flour, then in a beaten egg… and finally into the crushed onions.

Bake em at 400 for 25 minutes.

You can do the dipping early in the day, or the night before. Pop em int the oven, pop open a beer and chill. Yes- it’s beer food. Down-home food calls for beer.

For the garlic-honey-dijon sauce:

3 tbs honey

1 tbs yellow mustard

2 tbs Dijon mustard

1/2 tsp garlic powder

1 tbs sour cream

mix together, add salt if needed. Serve as a dipping sauce.


Doesn’t that look delicious? please say no.

It’s homemade glop! Or, noise putty, slime, putty, goop, glob, what-ever-you-want-to-call-it.

And sooooooooo easy. If you have kids, this is a must make! I have several little craft things I have made for this week. So… watch for a craft post. But, don’t worry- there will be food, too. That’s my nature.

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