1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
(SERVES - 4) Chicken topped with onions sauteed in white wine and cream served with a spring mix is a light meal for anytime but perfect for spring and summer.
  • 4 each chicken breasts, butterflied
  • 1 c flour
  • 1 c white wine
  • 2 lemons, juiced
  • 2 tbsp butter
  • 2 tbsp heavy whipping cream
  • 1/2 onion
  • 4 c spring mix
  • 2 tbsp olive oil
  • Pound the butterflied chicken breasts between 2 pieces of plastic wrap.
  • Set your FIREDISC® to medium high heat, add the oil and prepare the chicken.
  • Dredge the chicken in flour and pan sear both side 3 minutes per side.
  • With the chicken in the pan add the white wine, butter and lemon juice.
  • Cook for another 5 minutes.
  • Plate chicken over the spring mix, top with sauce in the FIREDISC® and then add the onions to the FIREDISC®.
  • Sauté quickly over high heat with a pinch of salt for about 3 minutes.
  • Top chicken with onions and enjoy!