Tender skillet chicken in bâlsâmic cârâmelized onion creâm sâuce. âll you need âre â few simple ingredients, ând you’ve got â restâurânt quâlity meâl ât home. ând you won’t believe how eâsy it is to put this together!
INGREDIENTS:
- 4 smâll boneless, skinless chicken breâsts (or thighs)
- sâlt ând pepper
- 1/2 teâspoon gârlic powder
- 1 tâblespoon olive oil
- 1/2 cup finely chopped onions
- 2 tâblespoons butter
- 1/2 teâspoon fresh thyme
- pinch of red pepper flâkes
- 1 teâspoon sugâr
- 2 teâspoons bâlsâmic vinegâr
- 1/2 cup chicken broth
- 1/2 cup heâvy creâm
DIRECTIONS:
- COOK THE CHICKEN: seâson both sides of the chicken breâst with sâlt, pepper, ând gârlic powder. Heât the oil in â lârge skillet over medium-high heât ând cook the chicken âll the wây through. Remove the chicken to â plâte.
- Cârâmelize the onions: âdd the butter to the skillet âlong with the onions. Push the onions âround the pân so they pick up âll the flâvor bits left behind by the chicken, lower the heât to medium-low ând âllow the onions to cook for 12-15 minutes, stirring them âs needed to prevent from sticking. The onions âre done when they soften completely ând deepen in color. âdd the thyme, red pepper flâkes, sugâr, ând bâlsâmic vinegâr, let the vinegâr cook out for â couple of minutes.
- Full directions see littlespicejar.com
SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE
4/
5
Oleh
Asrifood
