I was making a chicken pot pie recipe (this one; please don’t comment on its quality, because that’s hardly my focus at the moment) that calls for onion to be cooked in 1/3 cup of butter until the onion is soft. The chicken is supposed to be cooked in a separate container. But since I’m so used to sauteing chicken in onion, I just mindlessly tossed the juice-dripping chicken pieces in with the onion!
I removed them, but obviously the damage is done. Is the recipe such that I could just heat up the pan to cook the onion and butter to “cook out” the germs, or should I toss the onion in the garbage, wash out the pan, and go to the store to buy more onion and butter?