Onion-Butter 2-Step Chicken
5 tablespoons butter
½ cup chopped yellow onion
4 boneless skinless chicken breast cutlets, seasoned with salt and pepper
2 teaspoons Worcestershire sauce
1 teaspoons dried mustard
½ teaspoon smoked paprika
½ cup chopped yellow onion
4 boneless skinless chicken breast cutlets, seasoned with salt and pepper
2 teaspoons Worcestershire sauce
1 teaspoons dried mustard
½ teaspoon smoked paprika
Instructions:
Preheat oven to 375. Spray a 9” baking pan with nonstick spray. Cook the butter and onion in a small sauce pan until onions are fragrant, about 2-3 minutes. Place chicken evenly laid out in the baking pan. Add the Worcestershire sauce, dried mustard and paprika to the butter and onion mixture and then spoon the mixture evenly over chicken breasts. Bake until cooked through, about 30 minutes.
TO FREEZE:
Assemble the chicken, but don’t bake it. Cover tightly in foil, label with name of dish and cooking instructions and freeze. The night before you want to use the chicken, place the whole pan in the refrigerator to thaw overnight. Bake as instructed above (uncovered). If the chicken isn’t 100% thawed at baking time, simply add a few minutes to the cooking time.