Low-Fat Chicken With Caramelized Onions

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “Sumbitted by Dancer.I think you might want to check your cooking time on the chicken”

    Ingredients

  • 1/2 teaspoonsalt
  • 1/4 teaspoonthyme
  • 1/4 teaspoonred pepper, ground
  • 1/4 teaspoonblack pepper
  • 1cupchicken broth
  • 1/4 cupbalsamic vinegar
  • 1largeonion, sliced
  • 1lbboneless skinless chicken breast
  • Directions

  • Coat large skillet with cooking spray and place over medium heat until hot. Add onion.
  • Cover and cook 10 minutes until deep golden stirring often.
  • combine salt, thyme, red pepper and black pepper.
  • Sprinkle half the mixture over onions.
  • Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently.
  • Add 6 tablespoon broth and cook until liquid evaporates.
  • Repeat procedure with remaining broth.
  • Add vinegar and cook an additional 2 minutes or until most of the liquid evaporates.
  • Remove from pan and keep warm.
  • Rub chicken with remaining spice mixture. Coat skillet with cooking spray and heat. Add chicken and cook for 2 minutes on each side. Serve with onions.
  • Reviews

  • “Good recipe. Really enjoyed the onions. When it says repeat procedure with remaining broth I wasn’t sure if that meant step 5 and 6 or just 6, but I just kept adding a bit of broth and letting it evaporate. Tasty!”

  • “Nice spices on the chicken.For my tastes, the balsamic vinegar was a bit over powering and I used a bit less than 1/4 cup.I will definitely make this again with just a bit less vinegar.Thanks for the recipe!”

  • “Loved this recipe I did add more red papper and cut back on the balsamic. I cut the chicken breast to stir fry size.Prepared the onions earlier in the day and thenit just took minutes to finish the recipe .This is a keeper for sureThanks Dancer”

  • “This is so incredible!! My 3yo son who detests onions love this. He cant wait for daddy to come home to eat lunch… Its right at the table waiting to be devoured. Just recently we had to change our diet due to my DH’s high cholesterol (277). And this recipe proves that food doesn’t have to be high in fat to be good… Thanks for sharing dancer!”

  • “This has a real nice tang to it. The balsamic vinegar gives it an unusual flavor. Normally I would just saute’ some onions in butter. The main focus of this dish is the onions. I agree with justcallmetoni that there wasn’t enough. Next time I will double the onions stuff!!! I figured this out to be 3 WW points. I served it with recipe #151408 and green beans. A bit on the high side of points for WW, but if you keep the rest of the daily points low it works out great. Dancer, thanks ever so much for posting this great dish.”

  • “YUM!We loved this dish.Rarely do I make anything where onion is the main player, but this was just wonderful.I used a little bit more red pepper than called for so it was very spicy.My husband wouldn’t stop sniffing the wonderful smelling onions, until he tasted it then wolfed it down!The cooking directions are right on here.It is a good idea to pound down your chicken breasts flat so they cook evenly.I served this with roasted root vegetables, and fresh steamed green beans.A word of caution…this is not the dish to make if you want to be romantic with your DH later…the onions tend to come back and visit in a less pleasant smelling form!;)”

  • “This recipe was decent; however, I unfortunately felt that it called for WAY too much balsamic vinegar. I used a bit less than 1/4 cup, simply because I thought it looked like a lot, and still the taste was much too overpowering. Use of chicken broth in frying the onions was a good idea, though. Thanks for the recipe; although I didn’t care for it, my mother enjoyed it. “

  • “You know a recipe is good when your biggest critique is that it didn’t make enough.Good thing there were only two of us for lunch today as I could have easily eaten all of the onions myself — forget about sharing them with three other people. I let mine cook on a low flame so it took close to 8-10 minutes of simmering after each addition of liquid. Aside from doubling the onions (vidalias in my case), next time I may play with the cooking sequence by browning the chicken first; removing it from the pan; then returning it to the pan with the balsamic vinegar.That way the chicken would have a bit more time to absorb some of the wonderful flavor.Thanks Dancer. “

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