Are you looking for a meal to impress your friends or in-laws? This is it and trust me, it’s simple to make. I loved the flavor of the sauce – it’s creamy, a little tangy and the caramelized onions were the best part. I could have eaten the sauce like it was soup…it was that good! I used chicken tenders and serve them over mashed potatoes and steamed asparagus.
4 small boneless, skinless chicken breasts (or tenders)
1/2 tsp garlic powder
1 Tbsp olive oil
1/2 cup finely chopped onions
2 Tbsp butter
1/2 tsp fresh thyme
pinch of red pepper flakes
1 tsp sugar
2 tsp balsamic vinegar
1/2 cup chicken broth
1/2 cup heavy cream
In a large skillet, heat the oil over medium-high heat. Season both sides of the chicken with salt, fresh ground pepper and garlic powder. Cook the chicken all the way through and transfer to a plate.
In the same skillet, add the butter and onions. Stir the melted butter and onions together to loosen the bits left behind from cooking the chicken. Reduce heat to medium low and cook the onions for 10 to 15 minutes. Stir occasionally and cook until they are soft and caramelized. Add in the thyme, red pepper flakes, sugar and vinegar. Allow the vinegar to cook out before whisking in the chicken stock to deglaze the pan. Increase the heat to high and let the sauce reduce for 2 to 3 minutes or until it has slightly thickened. Reduce the heat to low and add in the cream. Allow the sauce to come to a gentle simmer, do not let it boil immediately. Add back in the chicken to warm through and serve. The sauce will continue to thicken as it sits.
Source: A Little Spice Jar
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