Sauteed Chicken over Caramelized Onions and Spinach with Dubliner Sauce

I know I’ve said it before but I really love cheese.  Last summer when I went to the Big Summer Potluck and discovered Kerrygold Cheese things got real.  Their cheeses are incredible and I’ve never had anything like them!  Ever since I’m been using them as much as possible in my cooking, as an appetizer with crackers, almonds, and fruit, and just for snacking.

Sauteed Chicken over Caramelized Onions and Spinach with Dubliner Sauce

I recently received the Reduced Fat Dubliner.   I couldn’t wait to make a lighter and healthier recipe with this reduced fat cheese.  I gave it a taste and found that I couldn’t tell a difference between it and the regular Dubliner which was perfect.  I ended up sauteing some chicken, making a light Dubliner sauce, and caramelized some onions and spinach.

Kerrygold Dubliner and Butter

The chicken dish came up better then I expected!  The golden brown of the chicken looked delicious against the green spinach and white cheese sauce.  The caramelized onions gave it a slightly sweet flavor while the creamy cheese sauce paired perfectly with the sauteed chicken.  Even my husband was impressed with this dish!

Sauteed Chicken over Caramelized Onions and Spinach with Dubliner Sauce

Ingredients

    For the Chicken
  • 2 large onions, thinly sliced
  • 1 T. Kerrygold butter, divided
  • 1 t. sugar
  • 3 large boneless, skinless chicken breasts (about 1/3 pound each)
  • 2 c. fresh spinach
  • For the Dubliner Sauce:
  • 1 T. Kerrygold Butter
  • 2 T. flour
  • 1 c. skim milk
  • 1/2 c. Kerrygold Reduce Fat Dubliner
  • 1/2 t. black pepper
  • 1/2 t. kosher salt
  • 2 c. prepared couscous

Instructions

  1. Heat half a tablespoon of butter in a small skillet over medium heat. Add in the onions and cook for 20 minutes, stirring occasionally, until they are caramelized. Add in the spinach and cook for 2-3 minutes or until it has wilted. Set aside.
  2. Heat the remaining half tablespoon of butter in a large skillet. Add the chicken breasts and cook for 6-7 minutes per side or until golden brown with an internal temperature of 170 degrees.
  3. Meanwhile, heat the butter for the sauce in a small saucepan. Stir in the flour and cook for 2 minutes.
  4. Add in 1/4 cup of the milk and stir quickly. This should make a thick paste. Slowly add the remaining milk, stirring constantly, until it is incorporated into the flour mixture. Cook for about 5 minutes or until the sauce has thickened.
  5. Turn off the heat and add in the cheese, salt, and pepper. Stir until completely combined.
  6. Divide the couscous between three plates. Divide the caramelized onions and spinach and place on top of the couscous. Top each pile of couscous with a sauteed chicken breast and then pour a spoonful of the Dubliner sauce on top.

Notes

A Hezzi-D original recipe

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Sauteed Chicken over Spinach and Caramelized Onions with Dubliner Sauce

 

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