Chicken with Caramelized Onions

This recipe made me fall in love with caramelized onions. Even the pickiest eaters in my family love this recipe. I also found out that the onions taste better if you cook them until they are very dark brown.

Serves 2-4
1 ½ pounds medium onion
4 boneless, skinless chicken breast halves, 4 oz each
½ teaspoon salt
½ teaspoon pepper
4 teaspoons margarine
2 tablespoons superfine sugar
1/3 cup reduced-sodium chicken broth
1 teaspoon chopped fresh rosemary
1 teaspoon red wine vinegar

1) Cut onions into 6 wedges each. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper.
2) Coat a large nonstick skillet with nonstick cooking spray. Add 2 teaspoons margarine and melt over medium-high heat. Sauté chicken until browned, about 3 minutes on each side; transfer to plate.
3) Reduce heat to medium and melt remaining margarine in skillet. Sauté onions, 1 tablespoons sugar, and remaining salt and pepper until onions turn golden brown and caramelize, about 8 minutes. Stir frequently, breaking onions apart as they cook. Add broth and boil until it evaporates, about 2 minutes.
4) Stir in rosemary, thyme, and remaining sugar. Return chicken to skillet and sprinkle with vinegar. Cook, uncovered, until juices of chicken run clear, about 4 minutes.

Recipe by Reader’s Digest

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