Hi there! Happy Tuesday to you! I hope your week is going well. Mine is okay so far. I can tell things are going to get extremely busy in regards to work after tomorrow. It should make days goes by quickly but it’s going to be quite busy.
Anyway, a few days ago, I saw a recipe on one of my favorite blogs that I thought looked really good and I knew I needed to try making it this week. I have made numerous recipes from this blog and a few of them are in rotation that I like to make often. Two of my very favorites are the fresh apple cake and shepard’s pie. They are my no-fail recipe and they both taste fantastic. I had really high expectations for what this dish was going to taste like. My sous chef, Mike assisted me in cooking this dish.
Honey & Balsamic Onion Chicken adapted from Iowa Girl Eats
1 Tablespoon extra virgin olive oil
1 large sweet onion, cut in half then sliced
3 Tablespoons balsamic vinegar, divided
4 thinly sliced boneless skinless chicken breasts
Half a can of low-sodium chicken broth
1-1/2 Tablespoons honey
Heat extra virgin olive oil in a large skillet over medium heat. Add onions then saute until just starting to turn golden brown and caramelized, about 20 minutes. Add 1 Tablespoon balsamic vinegar and stir to coat then push onions to outside edges of skillet.
Turn heat up slightly then brush chicken breast with extra virgin olive oil and season both sides with garlic salt and pepper. Add to center of skillet then saute for 4-5 minutes a side, or until no longer pink in the center. Stir the onions once or twice along the outside edges while chicken is sauteing. Remove chicken to a plate then set aside.
Turn heat to low then add remaining 2 Tablespoons balsamic vinegar, chicken broth, and honey to the skillet. Simmer for 1-2 minutes or until sauce is thickened then spoon over chicken and serve.
I changed things around a little bit from her original recipe. I used more pieces of thinly sliced boneless skinless chicken breasts and since I used more chicken, I added the amount of chicken broth that I used so that I would have enough sauce. I decided to serve our chicken over couscous because we’ve had pasta enough times in the past few days already.
I thought this dish tasted fantastic! The fact that the chicken was seasoned heavily before it was put into the skillet, I think helped tremendously! The actual onions tasted really good caramelized with the balsamic vinegar too. I am not a huge fan of onions but I did enjoy them cooked the way they were cooked in this dish.
I would love to make this again but I think the next time I would make it, I would make the onions and sauce in a separate pan from the chicken. I found it difficult to get the sauce up from the pan. I think if it was in a different type of pan, it would have been much easier to serve the sauce. That is my only gripe about the recipe. We both really enjoyed it otherwise.
I liked that I served it over couscous too. We don’t have couscous too often and I’m not sure why. I really like the consistency of it and I flavored the couscous with some chicken broth too just to give it a punch of flavor and not to waste the can of chicken broth that I bought. I should have cooked the couscous in chicken broth. I will do that next time. Either way, it was a great dinner and it was something quite different for a change.
Do you like onions? Raw or cooked, which do you prefer? I like purple onion raw. I can only eat that type of onion raw, otherwise it needs to be cooked completely and well seasoned. Have you ever tried any of Iowa Girl Eats recipes? Which is your favorite?
Have a great Tuesday!!
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