About this recipe:Here, savoury sautéed chicken breasts are paired with sweetly cooked onions and a fresh rosemary and thyme sauce. Spinach tagliatelle makes a good accompaniment.
675g (1½lb) medium onions
4 skinless, boneless chicken breasts, about 115g (4oz) each
pepper to taste
4 tsp butter
2 tbsp caster sugar
5 tbsp low-sodium chicken stock
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tbsp red wine vinegar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:7min › Cook:22min › Ready in:29min
Cut each onion into 6 wedges. Sprinkle the chicken with pepper.
Coat a large nonstick frying pan with cooking spray or a little olive oil. Add 2 teaspoons butter and melt over a medium-high heat. Sauté the chicken for about 3 minutes on each side or until browned. Transfer to a plate.
Reduce the heat to medium, and melt the remaining butter in the pan. Sauté the onions with 1 tablespoon of the sugar for about 8 minutes or until they are golden brown and caramelised. Stir frequently, breaking the onions apart as they cook. Add the stock and boil for about 2 minutes or until it has evaporated.
Stir in the rosemary, thyme and remaining sugar. Return the chicken to the pan and sprinkle with the vinegar. Cook for a further 4 minutes or until the juices from the chicken run clear.
Some more ideas
*Use caramelised onions to top a homemade pizza, or stuff into pitta pockets along with fresh vegetables for a vegetarian sandwich. Or just serve as a side dish. *Replace the chicken breasts with boneless pork loin chops or turkey breast fillets. *Does chopping onions make you cry? Blame it on the sulphuric compounds in the vegetable. One remedy is to leave the root end intact; this is where the compounds are concentrated. Or freeze the onion for 20 minutes before cutting, to inhibit the chemical release.
Caramelising the onions produces a rich flavour, and makes them much more palatable. The same cooking process can bring out the best flavour in other vegetables, such as peppers and carrots.