Caramelized Onion Chicken

by Melissa on March 17, 2008

I was browsing the other day when I found this Cooking Light recipe. This chicken is delicious. Very moist and the raspberry jam adds just enough sweetness, but does not over-power the chicken. I used a little over a pound of chicken breasts and doubled the onions and the ingredients for the sauce. I should have let the sauce simmer down some more, but I was in a hurry so it was a little thin. We had the chicken with mashed potatoes and a side salad.


Caramelized Onion Chicken

  • 1 pound chicken breast tenders
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 1/2 cup sliced onion
  • 1/2 cup seedless raspberry jam
  • 1 tablespoon red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon bottled minced ginger
  • 1/2 teaspoon dried rosemary 

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.


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{ 1 comment… read it below or add one }

katie102006 March 17, 2008 at 11:07 am

Yum! I really love the taste of carmelized onion. This chirck recipe is something I’ll have to try!


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