This caramelized onion and chicken skillet is simple, yet the rich flavor of the caramelized onions makes it a gourmet delight!
Ingredients:
- 2 skinless chicken breasts (about 6 oz each)
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Braggs Amino Acids
- 1/4 cup skim milk
- 1 tablespoon fresh thyme (or another herb like rosemary or parsley)
- Black pepper to taste
Instructions:
1. Caramelize the Onions:
- Heat olive oil in a large skillet over medium-low heat.
- Add the thinly sliced onions to the skillet. Cook slowly, stirring occasionally, for 15-20 minutes until the onions are golden brown and caramelized.
- Add the balsamic vinegar and Braggs Amino Acids to the onions. Stir well and cook for an additional 2-3 minutes until the liquid is mostly absorbed. Remove the caramelized onions from the skillet and set aside.
2. Cook the Chicken:
- In the same skillet, add a bit more olive oil if needed.
- Season the chicken breasts with black pepper and cook over medium heat for 5-6 minutes per side, or until fully cooked and golden brown. Ensure the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the skillet and set aside.
3. Make the Sauce:
- Pour the skim milk into the skillet, scraping up any browned bits from the bottom of the pan. Stir to combine with the remaining juices in the skillet. Let it simmer for a few minutes to thicken slightly.
4. Combine and Serve:
- Return the caramelized onions to the skillet with the sauce, stirring to combine.
- Slice the cooked chicken and place it on a serving plate. Spoon the caramelized onion mixture over the chicken.
- Garnish with fresh thyme or other herbs if desired.
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