This dish is all about the delicious fusion of flavors...
This recipe for Sweet and Savory Chicken Venezia is unlike any other chicken dish we have whipped up in the WOT Test Kitchen. It was inspired by a dish from New York City’s iconic Italian restaurant, Patsy’s (which has been around since 1944!).
WOT we love about this recipe: It combines two staples that you might not have thought to put together, yellow onions and balsamic vinegar. This sweet and savory combination makes a sauce that accompanies this chicken perfectly and is bursting with flavor.
To serve this tasty chicken, we suggest a bed of mixed greens or adding some steamed vegetables or your favorite noodles (all very budget-friendly options). Our Easy Grilled Potatoes also made a nice side dish.
The other great thing about making this meal is that you can make it ahead of time! See the recipe below for instructions on how to do that.
Sweet and Savory Chicken Venezia
- 8 oz mushrooms, cleaned and thinly sliced
- 2 boneless skinless chicken breasts, thinly sliced lengthwise, and pounded to yield, 6-8 cutlets
- 1/2 cup all purpose or gluten free flour
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2-6 tbsp olive oil
- 2 large or 3 small onions, thinly sliced
- 1 cup chicken stock
- 1/4 cup balsamic vinegar
- 2 tbsp flat leave parsley, chopped
- Preheat oven to 350°F
- Over medium heat, add 2 tablespoons of olive oil to a large skillet.
- Using a large dish, combine the flour, salt, and pepper. Working in batches, dredge each cutlet through the seasoned flour shaking off any excess and place into the hot skillet. Brown both sides of the cutlets about 3 minutes per side. Adding another 1-2 tablespoons of olive oil for each batch or as needed. Place browned cutlets in a large baking/casserole dish.
- Place the sliced mushrooms in the skillet and cook for about 5 minutes until they release their water and mushrooms are slightly browned. Spoon the cooked mushrooms over the chicken in the baking dish.
- Next add your thinly sliced onions to the skillet. If the pan is dry, add a little olive oil. Sautee onions for about five minutes until onions are soft and translucent. To the hot pan with the onions, add the chicken stock and balsamic vinegar. Carefully stir the mixture, loosening any of the brown bits at the bottom of the pan, don’t want to miss getting all that extra flavor. Cook sauce for 1-2 minutes.
- Spoon the cooked onions and the sauce over the prepared chicken in the baking dish. *At this point, you could refrigerate the baking dish and hold for cooking.
- Place covered baking dish into the preheated oven, bake for 45 minutes or until edges begin to bubble.
- Top with the fresh chopped parsley and serve.
All photos by Lorianne DeVita