Simple garlic and onion chicken tenders

Alright, let's get to the recipes!  I thought I would start with something simple that is a family favorite.  This recipe is also gluten and dairy free, so it is something pretty much everyone can enjoy!

What you'll need:
Olive oil
1 medium head of garlic
2 slices of a large, sweet onion
8-10 chicken tenders
Salt and pepper to taste


First, take the garlic head and peel the cloves.  This is a time consuming process.  Everyone who has done this before knows it is a real pain in the butt to get all of the skin off effectively.  However, this difficult process results in garlic that tastes so much better than pre-minced, pre-packaged garlic.  I believe the flavor is worth it, but if you disagree, then use what you will!  I have found that either cutting the ends off first or smashing them with a stone (or both) increases the speed with which the skin is peeled off (though with smashing them it can be hard to see the fine skin that might be left).  Once the garlic is peeled, chop it up into bits about the size of your pinky's fingernail.  You don't want it too small or it will cook really fast and will probably burn later on. 

Now find a medium saucepan and put it on the burner at medium-high heat.  I have numbers on my cooking dials, so somewhere around 6 or 7 is where I like to put it.  Put enough olive oil in the pan to coat the bottom thoroughly. 

Next, get your onion and chop off the two slices.  Here I typically remove the outer layer of onion because it can be much less crisp than the rest of the onion.  Cut the slices up into the same size pieces as the garlic or a little larger.

Once the pan is hot, dump both garlic and onion into the pan.  You can safely learn to tell the temperature of a pan by holding the palm of your hand about an inch from the center.  After a little trial and error, you will know when a pan is sufficiently hot and when it is not.  Sprinkle them with a little salt and pepper and saute these guys for a minute or two.

After the garlic and onions have cooked a little, put the chicken into the same pan.  Try to have as few pieces of garlic and onion underneath each piece as possible.  This allows the chicken to cook better and prevents the onions and garlic from burning.  Salt and pepper the chicken as well and let it cook for several minutes.  If you can barely see any olive oil at this point, put a little more in to make sure everything isn't sticking to the pan.

After 4-6 minutes, flip the chicken.  It should be golden on top now.  Sprinkle it with a little more salt and pepper.  I cannot stress how much difference a little seasoning can make.  After both sides are golden brown, remove the chicken from the heat and serve it!

This meal makes about 4-5 servings, so it's enough for a fair amount of people.  I served this last night with seasoned potato wedges (recipe found here) and steamed broccoli topped with a little cheddar cheese, but you can have it with whatever you want!  Enjoy!