Balsamic-Glazed Chicken with Caramelized Onions

[fitfool]

Those of you with access with Fairway Market in NYC, go indulge yourself with a bottle of their house-branded balsamic vinegar. Tastes like the balsamics that have been aged for 12 years but at a much more affordable price. When we got home, our previous bottle of balsamic vinegar tasted like lighter fluid in comparison to Fairway's balsamic. Good stuff! All that said, this recipe worked great with both our regular balsamic vinegar and the one we got from Fairway's. We are hoarding our last bottles of Fairway's balsamic and olive oil until we can go back and restock our pantry.

Saw a recipe for a tasty-looking sandwich and made just the part for Balsamic-Glazed Chicken and topped with some caramelized onions. YUMMY. Served with Flaky Dinner Rolls and Spicy Sesame Napa Cabbage and Carrot.





Balsamic-Glazed Chicken with Caramelized Onions

Ingredients
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
2 boneless, skinless chicken breasts
1 large onion, sliced thinly
1/2 cup balsamic vinegar, divided
1/8 teaspoon black pepper

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.
   
   
2. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add sliced onion; sauté 7 minutes or until tender.
   
   
3. Lower heat and continue cooking the onions until soft. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.
   
   
4. To serve, pour the onion mixture over top of the chicken.
   
   Original Recipe:
   http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072135