Check out this shocking cheat to enjoy caramelized onions and chicken ... on a weeknight!
Caramelizing onions take a large hunk of time. The slicing and sauteing takes up more time than you might have on a weekday. Next time onions are on sale, pick up a 3-pound bag, thinly slice 'em all then dump into the slow cooker. Drizzle a couple tablespoons of olive oil over the top, cover, then walk away as it cooks on high for 8-10 hours. Freeze 2-cup portions, preferably in freezer bags pressed flat (for faster defrosting), so that you can eat gourmet any day of the week. Such as this chicken skillet dinner. Without having to potchke with the onions, dinner is ready in the time it takes to cook up rice.
Honey and Balsamic Onion Chicken Skillet
Adapted from Iowa Girl Eats
Yield: 2 Servings
1 Tbl. olive oil
2 cups caramelized onions (defrosted if frozen)
3 Tbl. balsamic vinegar, divided
1 pkg. (2 chicken breasts), pounded thin
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
1/2 tsp. garlic powder
1/4 cup chicken broth
1 1/2 Tbl. honey
1 cup cooked noodles or rice (optional)
Heat oil in a medium-sized skillet over medium heat. Add caramelized onions along with any accumulated juices. Allow to boil for a few minutes or until most of the liquid evaporates.
Stir in 1 tablespoon of the balsamic vinegar. Return to a boil (which will be quick), then use a spatula to push onions to outside edges of skillet.
Increase heat to medium-high. Arrange chicken in a single layer in center. Let chicken brown for 4-5 minutes each side, or until chicken is no longer pink in the center. Transfer chicken to 2 plates; set aside and keep warm.
Reduce heat to medium. Stir in remaining 2 tablespoons balsamic vinegar along with chicken broth and honey. Simmer for 1-2 minutes or until sauce reduces to where if you drag the spatula across the skillet, the liquid slowly or no longer fills in the space. Spoon onion sauce over each plated chicken breast.
|A tight close-up to hide the fact I forgot to make the rice. Or a veggie.|