Instructions

• Marinate and season the chicken. You gotta start with well-seasoned chicken breasts. Salt and pepper on both sides – simple, but key.
• Sear the chicken. Heat up 2 tablespoons of olive oil on medium-high in your skillet or pressure cooker pot. Place the chicken in, and sear till golden brown on both sides. This usually takes about 5 to 7 minutes per side. Set those beauties aside once done.
• Quickly caramelize onions. Lower the heat to medium, toss 2 tablespoons butter in. Add thinly sliced onions and stir frequently so they don’t burn, but get deep golden brown color. This takes roughly 20 minutes, but you gotta keep an eye on ‘em for that sweet tender pull.
• Deglaze the skillet. Pour in ¼ cup dry white wine and scrape up all the tasty brown bits from your pan’s bottom. Let it reduce for 2 to 3 minutes. The valve hiss means you’re almost there.
• Cook the onion cream sauce. Stir in ¾ cup heavy cream along with ¼ teaspoon red chili flakes if you’re using. Let it simmer and thicken for 3 or 4 minutes until it’s just right.
• Finish and serve. Toss in 2 tablespoons grated Parmesan cheese and stir it till smooth. Slice your chicken and add it back to the sauce. Let it simmer a couple minutes more so the flavors mix real good. Sprinkle chopped fresh parsley on top. Serve this hot over pasta or rice and enjoy every bite.