Sunday,15 July, 2018
Current issue | Issue 1307, (11- 17 August 2016)
Sunday,15 July, 2018
Issue 1307, (11- 17 August 2016)

Ahram Weekly

Sufra Dayma: Chicken with caramelised onion in zesty creamy sauce

Serves 4-6


3/4-1kg chicken breast fillets
350 gm fettuccine (boiled, buttered)
1 large onion (thinly sliced)
Juice of one lemon
200 ml pouring cream
1 chicken bouillon cube
1/4 cup cheese mixture (shredded Mozzarella, grated Parmesan and Edam)
60 gm butter
2 tbsp olive oil
Salt + pepper + thyme + herbes de Provençe

Season fillets with a sprinkle of salt and pepper; on both sides.  Heat a wide skillet on medium.  Add butter and oil.  Place fillets into saucepan, in one  layer, to lightly golden on both sides.  Gently push and pile them aside, making room for the onion.  Stir in sliced onion to caramelise until it reaches a golden brown colour.  Stir in seasoning until fragrant.  Add an adequately small amount of hot water, then cover; allowing chicken to cook through; (approximately 20 minutes), repeating the hot water addition occasionally and at intervals; only when needed.  Add lemon juice after chicken fillets are cooked.  Pour in cream.  Stir it to combine with contents.  Bring to a preboil.  Add fettuccine aside of chicken; only to heat through.  Sprinkle cheese mixture on top of the fettuccine.  Cover and remove away from heat; allowing cheese to melt in the heat of saucepan, then serve immediately.  

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