Rosemary Chicken with Sautéed Onion Wine Sauce

Rosemary Chicken with Sautéed Onion Wine Sauce is made with deliciously aromatic rosemary chicken tenderloins topped with simple caramelized onion sauce is a little one pan wonder. 

Rosemary Chicken with Sautéed Onion Wine Sauce for the win!

You are just going to love this Skinny Spring simple and fresh Rosemary Chicken with Sautéed Onion Wine Sauce using just a handful of pantry ingredients and less than 30 minutes of your time. Rosemary chicken and caramelized onion sauce is gluten-free, dairy-free, cardiac friendly, low-carb, diabetic friendly and simply delicious.

I have been having loads of fun growing my own fresh herbs here in the Kitchen. My kitchen window seal is decorated with fresh rosemary, thyme, basil, parsley, Thai basil, mint, and of course my dear bonsai and lucky bamboo plant too. Growing your own herb garden is so easy to do and it is convenient having them right there in my kitchen.  Adding fresh herbs to your dishes, takes your dishes from "ho hum" to "out of this world" as they are vibrant and so aromatic.

I do not have a green thumb and am actually shocked that I have not killed any of my herbs yet. (smiling) I just try to keep them watered daily and they are accidentally doing well.

I was given a bunch of fresh mint by my favorite little vendor in the Central wet market and I put it in a vase of water on my window seal and it started to grow roots. How cool is that! (Getting that perfect shot is always challenge for me between my family that is always trying to eat it before I get a shot of it and of course there is the family dog-Buddy.

So do you think this plate of Rosemary Chicken with Sautéed Onion Wine Sauce would be safe here with Buddy, while I go fetch myself a glass of wine? Hmmmm?

Green thumbs

I have found that growing herbs from a seedling is far easier to do than planting it from seeds and nurturing them to a sturdy plant. I am impatient and want to use my herbs on a daily basis. You can buy fresh herbs here in the grocery store pre-sealed in a container and I found that the herbs in plants are only a few cents more and will get tons more product from them so it is penny wise as well. See if I can actually grow things, so can you!

Rosemary and chicken are a like a little match in heaven. I used chicken tenderloins as they are so easy to prepare and they cook up in no time at all making this an easy weeknight meal.

Our family tries to eat relatively healthy which means loads of chicken, fish  and vegan recipes. Sometimes boredom sets in we need to really change things up a bit to make boneless and skinless chicken exciting again. A simple and very economical way to change-up your chicken breasts it to add naturally sweet and delicious caramelized or grilled onions on top of your chicken and with a simple wine sauce just makes this simple Rosemary Chicken with Sautéed Onion Wine Sauce lip smacking good.

I served this delicious Rosemary Chicken with Sautéed Onion Wine Sauce meal with a lovely tossed salad and green beans. Low carb and beautiful!

More Delicious Chicken Recipes

Mushroom Chicken with Brandy

Stove Top Chicken Bacon Casserole

Creamy Chipotle Chicken Skillet

Mediterranean Chicken Kabobs

Rustic Chicken Cacciatore

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Rosemary Chicken with Sautéed Onion Wine Sauce

Deliciously aromatic rosemary chicken tenderloins topped with simple caramelised onion sauce is a little one pan wonder

5 from 4 votes

Print Pin Rate

Course: Mains

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 227kcal

Author: HWC Magazine

Ingredients

• ▢ 8 chicken tenderloins
  
• ▢ 2 teaspoon rosemary
  fresh chopped finely (1 teaspoon for chicken and 1 teaspoon for the onions)
• ▢ salt and pepper to taste
• ▢ 1 tablespoon olive oil
  
• ▢ 2 large onions
  peeled and sliced into rings
• ▢ ½ cup white wine
  
• ▢ ¾ cup chicken broth
• ▢ 1 tablespoon margarine/butter (I used dairy free margarine)

US Customary - Metric

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Instructions

• Sprinkle chicken tenderloins with 1 teaspoon of chopped rosemary and salt and pepper on both sides. Place olive oil in skillet and heat up to medium heat and cook chicken tenderloins about 3-4 minutes per side or until juices run clear. Remove chicken from pan and keep warm. (DO NOT WASH THE PAN)
• Add the sliced onions to the pan and add 1 teaspoon of rosemary and salt and pepper to taste. Saute onions until slightly golden brown but still have a nice little aldente crunch about 5-8 minutes. Remove onions from the pan and keep warm.
• Add white to pan and deglaze pan for about 2 minutes to allow the alcohol to burn off. Add the chicken broth to the wine sauce and allow to reduce sauce to reduce by half. Check and adjust seasoning. Add the cooked chicken and onion back to pan to rewarm and then add margarine/butter to the pan and remove from the heat. Stir to melt the margarine/butter.
• Serve Rosemary Chicken with Caramelized Onion Sauce on a plate with chicken on the bottom mounded on top with onions and drizzled on top with the wine sauce. Enjoy!

Notes

Leftovers can be refrigerated in a sealed container up to 3 days or frozen up to 2 months.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 8g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 315mg | Potassium: 536mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg

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