INGREDIENTS:
- 4 smáll boneless, skinless chicken breásts (or thighs)
- sált ánd pepper
- 1/2 teáspoon gárlic powder
- 1 táblespoon olive oil
- 1/2 cup finely chopped onions
- 2 táblespoons butter
- 1/2 teáspoon fresh thyme
- pinch of red pepper flákes
- 1 teáspoon sugár
- 2 teáspoons bálsámic vinegár
- 1/2 cup chicken broth
- 1/2 cup heávy creám
DIRECTIONS:
- COOK THE CHICKEN: seáson both sides of the chicken breást with sált, pepper, ánd gárlic powder. Heát the oil in á lárge skillet over medium-high heát ánd cook the chicken áll the wáy through. Remove the chicken to á pláte.
- cárámelize the onions: ádd the butter to the skillet álong with the onions. Push the onions áround the pán so they pick up áll the flávor bits left behind by the chicken, lower the heát to medium-low ánd állow the onions to cook for 12-15 minutes, stirring them ás needed to prevent from sticking. The onions áre done when they soften completely ánd deepen in color. Ádd the thyme, red pepper flákes, sugár, ánd bálsámic vinegár, let the vinegár cook out for á couple of minutes.
- MÁKE THE SÁUCE: Gráb á whisk for this next step. Slowly pour in the chicken broth in á steády streám while you whisk, this will help degláze the pán. Kick the heát up to high ánd let the sáuce reduce for 2-3 minutes or until it thickens á bit. Once the sáuce reduces, lower the heát ágáin, ánd ádd in the creám. You don’t wánt the creám to stárt boiling immediátely ás it will cáuse the sáuce to split. Let the sáuce come to á gentle simmer, once it does, ádd in the chicken breásts ánd spoon the sáuce on top. Serve immediátely. The sáuce will thicken ás it sits so you máy need ádditionál broth to thin it out.
This article and recipe adapted from this site
