I was browsing myrecipes.com 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.
{ 1 comment… read it below or add one }
Yum! I really love the taste of carmelized onion. This chirck recipe is something I’ll have to try!
{ 1 trackback }