Ingredients Jump to Instructions ↓

  1. 6 cups 375g / 13oz Thinly sliced onion

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Dried thyme

  4. 1/4 teaspoon 1 1/3ml Ground red pepper

  5. 1/4 teaspoon 1 1/3ml Black pepper

  6. 1/2 cup 118ml Low-salt chicken broth - divided

  7. 1/4 cup 59ml Balsamic vinegar

  8. 6 Boneless skinless chicken breast halves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Coat a large skillet with cooking spray, and place over medium heat until hot. Add onion; cover and cook 10 minutes or until deep golden, stirring frequently. Combine salt, thyme, red pepper, and black pepper, and stir well. Sprinkle half of spice mixture over onions. Add 1/4 cup of chicken broth to the onion mixture, and cook for 10 minutes, stirring frequently. Add 2 tablespoons broth, and cook until liquid evaporates, scraping bottom of skillet with a wooden spoon to loosen the browned bits. Repeat procedure with remaining 2 tablespoons broth. Add vinegar, and cook an additional 2 minutes or until most of the liquid evaporates. Remove onion mixture from pan; set aside, and keep warm. Rub chicken with remaining spice mixture. Recoat skillet with cooking spray, and place over medium-high heat until hot. Add the chicken, and cook for 5 minutes on each side or until done. Yield: 6 servings (serving size: 1 chicken breast half and 1/3 cup onion mixture).


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