09/20/09, 07:30 PM
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Join Date: May 2004
Location: Hill Country, Texas
Posts: 4,649
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Yumm -O
For two people take 2 boneless chicken breasts and butterfly them. Slice one onion into very fine julienne type strips.
Add olive oil (extra virgin of course) to a hot skillet and brown the chicken breasts and then move them to a covered plate to stay warm. The thin butterflied breasts should be completely cooked in the browning process.
Place the onions in the same skillet with some more EVOO and sweat them until they are tender. Add in some mushroom slices to the onions as they are browning (the amount of mushrooms depends on how much you like mushrooms - I like a lot). When thoroughly sweated and the mushrooms are cooked add about 1/4 cup chicken stock, 1 teaspoon minced garlic, the zest from a lemon and the juice from half the lemon to the onions/mushrooms and cook over high heat until the stock is reduced by 2/3rds and is getting thick. Add about 3 tablespoons of butter and swirl the pan to melt the butter. When the butter is melted pour the sauce with the onions and mushrooms over the chicken breasts and serve.
We served it with fresh green beans almondine.
The whole recipe takes about 20 minutes.
ENJOY.
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I LOVE DONUT BALLS 
