Chicken with Caramelized Onions
This easy chicken boasts a sweet, tart, slightly boozy onion sauce that's just out of this world. We like to serve this with mashed potatoes. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
For the chicken:
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 tablespoons olive oil
All purpose flour, for dredging the chicken
Salt and pepper, to taste
For the caramelized onions sauce:
1 large red or yellow onion, diced
2 cloves garlic, minced
1/2 cup dry red wine
1/4 cup sherry or white wine vinegar
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon butter
Leaves from 2 sprigs of fresh thyme OR 1/2 teaspoon dried thyme
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 tablespoons olive oil
All purpose flour, for dredging the chicken
Salt and pepper, to taste
For the caramelized onions sauce:
1 large red or yellow onion, diced
2 cloves garlic, minced
1/2 cup dry red wine
1/4 cup sherry or white wine vinegar
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon butter
Leaves from 2 sprigs of fresh thyme OR 1/2 teaspoon dried thyme
Directions
Make the caramelized onion sauce: Heat butter and oil in a large skillet to medium on the stove top. Add onions and stir to coat the onions with the fat. Cook, stirring every few minutes, until the onions just begin to turn a light golden color. Add garlic and cook for two more minutes. The entire process should take about 20 minutes.
Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let wine reduce by half, then add vinegars, sugar and thyme. Immediately reduce heat to low and cover to finish cooking while you make the chicken. If the sauce begins to thicken to more than your liking, add a tablespoon of water, stir and cover to continue cooking.
To make the chicken, dredge the chicken breasts in flour and shake to remove excess. Heat oil in a large skillet to medium-high on the stove top. Add chicken and season with salt and pepper. Cook for 8-10 minutes, flipping once in the middle of cooking. Once the chicken's juices run clear, remove to plate to rest for a few minutes before plating.
To serve, place a piece of chicken on a serving dish and top with a scoop of the onion sauce.
Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let wine reduce by half, then add vinegars, sugar and thyme. Immediately reduce heat to low and cover to finish cooking while you make the chicken. If the sauce begins to thicken to more than your liking, add a tablespoon of water, stir and cover to continue cooking.
To make the chicken, dredge the chicken breasts in flour and shake to remove excess. Heat oil in a large skillet to medium-high on the stove top. Add chicken and season with salt and pepper. Cook for 8-10 minutes, flipping once in the middle of cooking. Once the chicken's juices run clear, remove to plate to rest for a few minutes before plating.
To serve, place a piece of chicken on a serving dish and top with a scoop of the onion sauce.
Looking for inspiration? Try these recipes:
Sweet Sesame Soba Noodles
Our Favorite Mixed Salad
Gnocchi with Mushrooms and Caramelized Onions
