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The NIGHT BEFORE you plan to serve this: Thoroughly rinse chicken and cut off any fat.
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Pound chicken just for the purpose of letting off some steam- we're not making scallopini here; just loosening up the chicken.
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Get a big plastic baggie and put chicken and about 3/4 of the bottle of ranch dressing in; seal and smoosh around to coat the chicken in the bag.
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Put flat in fridge and forget about it until tomorrow night!
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You can turn it over in the morning if it makes you feel better.
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The NEXT NIGHT (to prepare): Heat oil in non stick skillet over medium high heat.
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In another saucepan (with a lid), melt butter over medium heat.
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Slice onions into wedges or rings (about 1/2 to 1 inch thick) and add to melted butter.
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Sprinkle your favorite seasoning (lemon pepper, etc) over onions; stir and cover.
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My favorite spice to use comes from a restaurant called the Melting Pot (fondue place)- they sell their Garlic& Wine Seasoning.
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Heaven!
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If you live near a Melting Pot, I highly recommend you eat there and pick up a bottle of their spice!
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I use it for just about everything!
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Flip the chicken over and brown on both sides until done.
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Chicken will take 10-15 minutes to cook and so will the onions.
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You just want to get the onions semi-soft, not sauteed.
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Of course, if you'd like them softer, go for it.
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To Serve: You could either plate the chicken and onions and drizzle the remaining dressing in the bottle over the top, or serve the remaining dressing in a ramekin on the side for dipping.
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VARIATION: Slightly precook a few slices of bacon before you add the oil and chicken to the skillet.
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Wrap the bacon around the chicken and secure with toothpicks, and then cook the chicken!
