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Chicken with Caramelized Onions

Chicken with Caramelized Onions

Although quick and easy to prepare, this dish is elegant enough for company.

Cooking Light MAY 1995

  • Yield: 6 servings (serving size: 1 chicken breast half and 1/3 cup onion mixture)


  • Vegetable cooking spray
  • 6 cups thinly sliced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1/2 cup low-salt chicken broth, divided
  • 1/4 cup balsamic vinegar
  • 6 (4-ounce) skinned, boned chicken breast halves


Coat a large skillet with cooking spray, and place over medium heat until hot. Add onion; cover and cook 10 minutes or until deep golden, stirring frequently.

Combine salt, thyme, red pepper, and black pepper, and stir well. Sprinkle half of spice mixture over onions. Add 1/4 cup of chicken broth to the onion mixture, and cook for 10 minutes, stirring frequently. Add 2 tablespoons broth, and cook until liquid evaporates, scraping bottom of skillet with a wooden spoon to loosen the browned bits.

Repeat procedure with remaining 2 tablespoons broth. Add vinegar, and cook an additional 2 minutes or until most of the liquid evaporates. Remove onion mixture from pan; set aside, and keep warm.

Rub chicken with remaining spice mixture. Recoat skillet with cooking spray, and place over medium-high heat until hot. Add the chicken, and cook for 5 minutes on each side or until done.

Serve the caramelized onion mixture over chicken.

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 26.8g
  • Carbohydrate: 10.4g
  • Fiber: 2.2g
  • Cholesterol: 71mg
  • Iron: 1.4mg
  • Sodium: 266mg
  • Calcium: 38mg

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Chicken with Caramelized Onions recipe