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Sauteed Chicken over Caramelized Onions and Spinach with Dubliner Sauce

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Author: Hezzi-D

Ingredients

For the Chicken

  • 2 large onions thinly sliced
  • 1 Tablespoon Kerrygold butter divided
  • 1 teaspoon sugar
  • 3 large boneless skinless chicken breasts (about 1/3 pound each)
  • 2 c. fresh spinach

For the Dubliner Sauce:

  • 1 Tablespoon Kerrygold Butter
  • 2 Tablespoons flour
  • 1 c. skim milk
  • 1/2 c. Kerrygold Reduce Fat Dubliner
  • 1/2 teaspoons black pepper
  • 1/2 teaspoons kosher salt
  • 2 c. prepared couscous

Instructions

  • 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.
  • 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.
  • Meanwhile, heat the butter for the sauce in a small saucepan. Stir in the flour and cook for 2 minutes.
  • 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.
  • Turn off the heat and add in the cheese, salt, and pepper. Stir until completely combined.
  • 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