Please enter the email you’re using for this account.
Meat
Easy
4 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Here’s one easy chicken recipe that actually tastes gourmet. I love the earthy flavor of mushrooms, and the wonderful combination of silan, wine and sautéed onions. It’s a sweet juicy chicken recipe, to put it in “chicken-and-potatoes-language”. Enough said. This is our most popular chicken recipe ever! Try it and see for yourself.
1 large onion, cut in rings
2 tablespoons oil
8 ounces baby Portobello mushrooms, quartered
1/4 cup silan (or Gefen Honey)
2 tablespoons Alfasi Cabernet Sauvignon or other red wine
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
dash of 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 on 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.
How Would You
Rate this recipe?
Please log in to rate
Excellent recipe. I’ve used both cutlets & pargiyot and it’s delicious both ways. Thank you for a keeper!
Making this for Pesach Hello. I want to try to make this for Pesach. How would I freeze and rewarm? should I just make the sauce in advance and put on fresh chicken the day I use it? or can I make the whole thing and the rewarm it in the oven? Thank you.
Hi- I honestly think you could do either one. If you decide to make the whole thing and rewarm it, I would just advice to add extra liquid to the sauce so that the chicken is not dry.
Substitute for Red Wine Can I use dry white wine instead of red?
You can. The flavor will be different though.
Can I use red cooking wine?
Caremelized Chicken Hi,
Can the bottoms be layered in the pot, or do they need to be spread out in one layer?
It can probably be layered, but that causes it to steam, so I would avoid that if I could.
Sweet? Hi, does it taste sweet? And can I make it with canned mushrooms?
Canned mushrooms, well-drained, should be fine. It says that it’s a sweet and juicy recipe. From the silan. I think you can adjust the sweetness on your own.
caramelized chicken can you make this recipe with chicken bottoms too?
HI Ruchi.
You can definitely swap out dark meat for white meat. To use bone in bottoms is also an option, just note that you will probably have more liquid if you are using the skin. Also, the cook time will need to be increased. The thermometer is your FRIEND!!! So use it and ensure that the read on the thermometer for the chicken is 165 degrees. Hope that helps. Let me know how it came out so we can share it with our other readers.
I made this recipe with chicken bottoms and it came out excellent!
It came out amazing! Everyone loved it! Served it for supper on Chol Hamoed Pesach and got a lot of compliments. Thank you for this delicious recipe!
Easy recipe with a great sweet taste. I used extra thinned out cutlets so I cut down on the cooking time.
Delicious and elegant.
I added a step.
Dredged Dark meat cutlets in flour for a quick sear to start.
Remove from pan.
Onions needed 30 minutes.
Added tablespoon of four to thicken.the sauce.
Deglazed pan with wine.
Then Added mushrooms and One tsp. Onion soup mix.
Place chicken back in sauce, simmer ten minutes per side .
Great sauce, rubbery chicken.. The mushroom sauce is incredible!!! However the chicken came out dried out and rubbery..I would sub with dark chicken cutlets (pargiyot), lower flame and reduce cooking time.
The Best! this recipe is really good!! easy to prepare and tastes heavenly. make it all the time with rice and broccoli.
Caramelized Chicken
Easy to make and one of my favorites. I cut the cutlets in strips and serve with rice.
Sounds delicious.
Delicious! This recipe is delicious! Easy and a few simple ingredients but it tastes gourmet and has deep flavor. It tastes like essence of caramelized onions. I would add some water at the end to make it more “saucy” and maybe add cinnamon to make it more exotic. I served it with couscous and I would top it with toasted almonds if I had:)
Thanks Rachel!
Easy and tasty!
very good! I made it for supper over mashed potatoes,it was really good.
would defnetly make it again
Thanks for the feedback Ahuva!
Good Not enough liquid in the recipe… chicken more to the dry side… Maybe add some chicken stock.
I think everyone’s source of heat is different, so perhaps some might cause quicker liquid evaporation. Your points is excellent and will help other readers of the recipe gauge what to add . But, personally, I would add more wine before stock…. 🙂
Should’ve doubled it! My kids who never eat polished off the whole thing and asked for me – and told me to make it “every day for a hundred years”!
Really quick and easy and tasty, will definitely be making this again!
(I’d add a drop more salt than the recommended dash)
Salt is always to taste when it comes to recipes, isn’t it? I am always cutting it down because my family adds it before they taste anyway.
I hope the kids’ repertoire of food expands so you aren’t stuck at that stovetop for a hundred years. (Though doesn’t it sometimes feel like 100 years when it comes to getting dinner on the table??)
rave reviews! This chicken was easy to prepare and was a major a hit with my husband and son!….They called it “restaurant like” and polished off their portions! Thank you for this easy gourmet recipe!
Amazing! Thanks for the feedback.