Chicken In Onion Gravy

• 16 oz. chicken breasts (without skin)
• 6 Tbsp. butter (unsalted)
• 2 c. onion, chopped
• 1/3 c. all-purpose flour
• 10 3/4 oz. chicken broth (canned)
• 2 c. rice (white long grain), cooked
• 3 Tbsp. Paul Prudhommes "Poultry Magic" seasoning blend

1. Sprinkle 1/2 teaspoon of the "Poultry Magic" over each chicken breast.
2. In a hot skillet, melt 2 tablespoons butter, add onion. Cook about 5 minutes and onion browns.
3. On medium heat, continue cooking 5 to 6 minutes, until onion is caramelized.
4. Put onion in another container.
5. On high heat add 3 tablespoons butter.
6. Dredge the seasoned chicken through flour.
7. Cook about 1 to 2 minutes per side or until golden brown.
8. Remove chicken.
9. To pan add 1 cup bouillon to deglaze pan, stirring and scraping pan bottom.
10. Stir in caramelized onion and return browned chicken.
11. Stir in remaining bouillon and "Poultry Magic" and bring to boil.
12. Reduce heat and simmer, stirring occasionally, about 20 minutes or until sauce thickens.
13. Serve with rice.

chicken breasts, butter, onion, allpurpose, chicken broth, rice, blend

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161898 (may not work)