Skillet Chicken In Balsamic Caramelized Onion Cream Sauce

Skillet Chicken In Balsamic Caramelized Onion Cream Sauce

1/2 cup finely chopped onions
1/2 teaspoon garlic powder
salt and pepper
1 tablespoon olive oil
4 small boneless, skinless chicken breasts (or thighs)

  • First step is COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
  • And then, caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
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