Chicken over Mushrooms and Onions


  • 5-6 boneless, skinless chicken thighs
  • 1/3 cup mayonnaise
  • 1/2 cup red wine vinegar or balsamic vinegar
  • 1 lb mushrooms
  • 1 large onion, julienned
  • salt, pepper, garlic powder, dehydrated onion


Put oven rack in middle position and preheat oven to 350 degrees F.

In a cast iron skillet sautée mushrooms and onion in butter and olive oil. Deglaze the pan with balsamic or red wine vinegar, lay chicken on top and bake 25 mins, 350 convection.