2 large boneless and skinless chicken breasts
1 large white onion
1 tablespoon of unsalted butter
3 tablespoons of olive oil
2 cups of white wine
Measuring cups and spoons
Cut each of the chicken breasts into 4-5 pieces, making sure each one is about the same size so they cook evenly. Season with salt and pepper and set aside in a bowl in the refrigerator.
Next, slice the onion into thin rings. Over medium low heat, melt the butter and 2 tbsp. of the olive oil in the pan. Place the onions in the pan and season with salt and pepper. Cook until they are tender, about 10-15 minutes.
Remove the onions from the pan and place in a bowl. Add one more tablespoon of olive oil and cook the chicken on each side for a few minutes until it forms a golden brown crust.
Add the wine and the onions and cook for another 15 minutes until the sauce reduces. Serve over white rice, sprinkle with parsley and you have one delicious meal! Enjoy!