This is a super tasty, relatively easy meal for two. I got it from Rachel Ray's Great Meals for Couples or Crowds cookbooks- and it's my favorite page. You can tell by all the "love marks." :) I often crave this- in fact, I really wanted it when I was on my own for dinner, so I just halved the recipe and made enough for myself- perfecto! You must make this soon!
You'll want to pound your chicken to about 1 1/2" thick for this recipe. It helps the chicken cook more evenly and not take FOREVER. You can get one of these handy-dandy meat-tenderizer-pounders from Marshall's like me.
Or, if you need to take out some aggression, put your chicken breasts between 2 sheets of wax paper and pound away with your hands. Phew! Now that that's over, you're ready to get coookin'.
Caramelized Onion Chicken
Serves 2- If you want to make for 4- just double! Also works well with pork chops or veal chops.
- 4 TBSP EVOO
- 1 large yellow onion or 2 medium onions
- 5-6 springs of fresh thyme
- 1-3 sprigs of fresh rosemary (optional)
- 2 large cloves garlic
- 1 cup chicken broth (eyeball it)
- 3 TBSP balsamic vinegar (eyeball it)
- 2 TBSP butter
- handful chopped parsley (oops I didn't have any this time)
- 2 chicken breasts
Heat 2 TBSP EVOO in medium skillet over medium heat. Add onion and sprigs of thyme and season with salt and pepper.
Cook 10-12 minutes, until onions are golden.
Once the onions are on their way, heat remaining 2 TBSP EVOO in a second medium pan over medium-high heat. Season chicken with salt and pepper. Add to pan and cook 5 minutes on first side. Resist the urge to move your chicken around or flip it- it will really lock in the juices this way! Flip over and reduce heat to medium. Cook 8-10 more minutes, until done. While you're chicken is finishing up cooking....you're probably ready to get back to your sauce. Add garlic and cook 1 minute. Add chicken broth and vinegar. Increase heat to high and simmer until liquid is reduced by half, about 3-4 more minutes. Remove from heat and remove herb twigs- all the flavorful leaves will have fallen off by now. Add butter and parsley, stirring to combine. Top chicken breasts with sauce and serve.
I love to serve these with mashed potatoes, because the caramelized onion sauce is like a delicious gravy! So yummy! :) I know it's not very pretty in my horrible pictures, but I promise- you will love it!
Marissa's Mashed Potatoes
Enough for 2
- 4-6 small, gold potatoes (2-3 per person)
- 2 TBSP butter
- 4 TBSP milk
- scoop of sour cream
- salt and pepper