Onion Cream Sliced Meat

The combination of tender chicken and caramelized onions in a creamy sauce makes this sliced meat dish a true family favorite. With few ingredients and simple steps, you can create a full-bodied dish that impresses with its creamy consistency and balanced flavor.

When I prepared this dish for my family for the first time, I was surprised at how easy it was to create such a tasty meal. The caramelization of the onions gives the dish a natural sweetness that harmonizes wonderfully with the cream and convinces even onion skeptics.

Key Ingredients

• Chicken breast fillet: Forms the protein-rich base of the dish and impresses with its tender texture and mild flavor note
• Onions: Become sweet through caramelization and give the dish its characteristic flavor
• Cream: Provides the creamy consistency and combines all flavors into a harmonious sauce
• Chicken broth: Gives the sauce depth and intensifies the flavor of the entire dish
• Spices: The combination of thyme, parsley, and paprika rounds out the flavor profile

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Detailed Preparation

Perfect Preparation:

Peel the garlic cloves and finely chop with a sharp knife or press through a garlic press. Halve the onions, remove the skin, and cut into uniform half-rings. Thoroughly rinse the chicken breast fillet, pat dry with paper towels, and cut into uniform strips about a thumb thick. Cutting uniformly ensures that all pieces of meat require the same cooking time.

Properly Sear Meat:

Heat a large pot or deep pan to medium-high heat and add enough oil. Sear the chicken meat in batches until it browns slightly on the outside but remains juicy inside. Season with salt, pepper, and paprika powder while frying. Remove the seared meat from the pot and set aside, keeping the meat juices in the pot.

Caramelize Onions:

Reduce the heat slightly and sauté the onion rings together with the chopped garlic in the same pot. Stir regularly until the onions are soft and lightly golden brown. Sprinkle the brown sugar over the onions and let them caramelize briefly while stirring until they take on a beautiful golden brown color and smell slightly sweet.

Prepare Sauce:

Sprinkle the flour over the caramelized onions and sauté for about a minute while stirring constantly to lose the floury taste. Deglaze with the chicken broth, using a wooden spoon to loosen all roasting residues from the bottom of the pot. Stir in the cream and bring the sauce to a brief boil. Add the chopped parsley, dried thyme, and a splash of lemon juice. Let the sauce simmer over low heat for about 5-10 minutes until it has thickened slightly.

Final Combination:

Return the seared chicken strips to the pot and carefully stir into the sauce. For additional creaminess, a handful of grated cheese can optionally be stirred in. Season the dish again with salt, pepper, and if needed, a bit more lemon juice. Simmer for another 10 minutes over low heat so the flavors can combine and the meat absorbs the sauce.

My family particularly loves this dish on cool autumn evenings. The aroma of caramelized onions that wafts through the kitchen immediately creates a cozy atmosphere. I find it especially practical that I can prepare it easily the day before – the flavors even intensify overnight in the refrigerator.

Side Dish Ideas

This creamy sliced meat harmonizes with a variety of side dishes. Classically, it is served with pasta, with wide ribbon noodles or tagliatelle absorbing the sauce particularly well. Alternatively, it pairs excellently with rice, with basmati rice and its fine aroma being a good choice. For a more traditional variant, fresh parsley potatoes or fluffy mashed potatoes complement the creamy sauce perfectly.

Variations

With small adjustments, you can modify the basic recipe in many ways:

1. For a more intense flavor note, add a splash of white wine when deglazing
2. For a woodland aroma, complement the dish with sautéed mushrooms like button mushrooms or porcini
3. If you like it slightly spicy, add a pinch of chili flakes or some freshly ground black pepper
4. For a Mediterranean version, you can add sun-dried tomatoes and fresh basil

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Storage

This dish is excellent for pre-cooking and often tastes even better the next day, as the flavors have had time to combine. It keeps in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm over medium heat in a pot and add some broth or cream if needed if the sauce has become too thick. The sliced meat can also be frozen in portions and keeps in the freezer for about 2 months.

After many preparations of this dish, I've found that the key to a perfect onion-cream sliced meat lies in patience. Take the time to properly caramelize the onions and slowly reduce the sauce – that makes the difference between a good and an exceptional dish. The combination of sweet onions, tender chicken, and creamy sauce is a true culinary delight that impresses even discerning eaters.

Frequently Asked Questions

→ Can I use other meats?

Yes, the recipe also works excellently with turkey breast fillet, pork tenderloin or beef strips. Adjust the cooking time according to the type of meat.

→ How do I make a lower-calorie version?

You can replace the cream with milk or a mixture of milk and sour cream. Cooking cream with 15% fat or soy sauce are also good alternatives.

→ Can I prepare this dish in advance?

Yes, it even tastes more intense the next day. Keep it well sealed in the refrigerator and reheat slowly over medium heat. You may need to add some liquid.

→ What can I use instead of flour to thicken the sauce?

For a gluten-free version, you can use cornstarch, arrowroot flour, or gluten-free flour. Mix it with some cold liquid beforehand to avoid lumps.

→ Which herbs go well with the sliced meat?

Besides parsley and thyme, rosemary, tarragon, or oregano also work well. Fresh herbs give a more intense flavor but should be added shortly before serving.

→ What can I do if the sauce is too thin?

Let the sauce simmer a bit longer so it can reduce. Alternatively, you can mix 1 tsp of cornstarch with some cold water and stir it into the sauce.