Tuesday, December 7, 2010

Caramelized Onion Chicken for Two

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.

  • 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
Peel and slice potatoes into smaller sections. Boil in salted water for 15-20 minutes, or until they pass the "Fork" test. The fork will easily pass through the largest potato. Drain and blend/mash/whip with rest of ingredients, altering to your taste/consistency preferences. I just made this meal for one, and I was too lazy to get out the big mixer. So...I experimented with my tiny 2 cup food processor. Success! :) Perfect size. I like mine to have more of a whipped texture.



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