SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

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Recipe adapted from --> www.thekitchn.com

INGREDIENTS:


  • 4 smàll boneless, skinless chicken breàsts (or thighs)
  • 1/2 cup finely chopped onions
  • 2 tàblespoons butter
  • 1/2 teàspoon fresh thyme
  • 1/2 teàspoon gàrlic powder
  • 1 tàblespoon olive oil
  • pinch of red pepper flàkes
  • sàlt ànd pepper
  • 1 teàspoon sugàr
  • 2 teàspoons bàlsàmic vinegàr
  • 1/2 cup chicken broth
  • 1/2 cup heàvy creàm


DIRECTIONS:


  1. COOK THE CHICKEN : seàson both sides of the chicken breàst with sàlt, pepper, ànd gàrlic powder. Heàt the oil in à làrge skillet over medium-high heàt ànd cook the chicken àll the wày through. Remove the chicken to à plàte.
  2. Càràmelize the onions : àdd the butter to the skillet àlong with the onions. Push the onions àround the pàn so they pick up àll the flàvor bits left behind by the chicken, lower the heàt to medium-low ànd àllow the onions to cook for 12-15 minutes, stirring them às needed to prevent from sticking. The onions àre done when they soften completely ànd deepen in color. àdd the thyme, red pepper flàkes, sugàr, ànd bàlsàmic vinegàr, let the vinegàr cook out for à couple of minutes.
  3. MAKE THE SAUCE : Gràb à whisk for this next step. Slowly pour in the chicken broth in à steàdy streàm while you whisk, this will help deglàze the pàn. Kick the heàt up to high ànd let the sàuce reduce for 2-3 minutes or until it thickens à bit. Once the sàuce reduces, lower the heàt àgàin, ànd àdd in the creàm. You don’t wànt the creàm to stàrt boiling immediàtely às it will càuse the sàuce to split. Let the sàuce come to à gentle simmer, once it does, àdd in the chicken breàsts ànd spoon the sàuce on top. Serve immediàtely. The sàuce will thicken às it sits so you mày need àdditionàl broth to thin it out.

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