Thursday, March 6, 2008

Caramelized Onion Chicken

When trying to decide what do do with the chicken in the fridge, I came across this recipe from Cooking Light. I was a little wary of any dinner that called for jam, but this turned out scrumptiously! It's rather red, but totally delicious. Paired with green beans with a drizzle of walnut oil and shallots and roasted Yukon golds, it made for a delicious meal!

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.

Yield: 4 servings (serving size: 3 ounces chicken and 1 tablespoon sauce)

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