Reviewed on Dec. 08, 2011 by aperfe22
The first time I saw this recipe in one of my cookbooks, I thought great! French fried onions, few ingredients! My husband absolutely loved it and ever since, has asked me to make it at least once a week. I do change it slightly, though. I've never actually used boneless skinless chicken breasts. I've either used boneless skinless chicken tenders or boneless skinless chicken thighs (increasing the cooking time for the dark meat). My husband and I both agree that the thighs are the way to go - if you prefer dark meat! I do not put the onions on the bottom of the chicken because it did get a little mushy the first time I made it. Also, I do not use a whole stick of butter - I use a 1/4 cup of butter and a 1/4 cup of extra light olive oil - still great flavor! Definitely a keeper in our house!