With Memorial Day behind us, most of us should be into grilling season. Unfortunately, the Northeast did not get the seasonal memo! We’ve had some nice weather with perfect grilling conditions in May (and even some in April!) but we seem to have returned to stormy, chilly, early Spring weather right now. It’s hard to return to indoor meal prep after enjoying cooking & eating on the deck, even if it was only a few times so far. The low temperatures aren’t keeping Eric from his grill, but the downpours, thunder, lightening and wind are.
Since we need the rain after going through a major drought situation last summer, I’m not wishing the rain away just so we can be outdoors grilling in May. I’m improvising in the kitchen. Chicken breasts done on the stove top, smothered in onions with balsamic vinegar helps us forget we’re not outside enjoying great weather yet! A lush yard will be a bonus when those perfect grilling days do get here!
Balsamic Chicken and Onions
Balsamic Chicken & Onions Serves 4 – 6
Ingredients:
- 1/3 cup flour
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 – 1 1/4 pounds chicken breasts
- 3 tablespoons olive oil
- 1 large red onion, thinly sliced into rainbows
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme leaves
- fresh thyme sprigs for garnish
Directions:
Prep the onions and combine the broth and vinegar.
Pound the chicken breasts to an even thickness, about 1/2 inch. Cut the breasts into portion sized pieces. Combine the flour with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl or on a plate. Dredge the chicken in the flour.
Heat the oil in a large saute pan over medium-high heat. Cook the chicken pieces for about 4 minutes per side, until each side starts to brown. Remove the chicken to a clean plate and cover them loosely with foil to keep them warm.
Brown the chicken in the oil.
Add the onions to the saute pan and cook them for 1 minute. Stir in the broth, vinegar, thyme, and the remaining 1/4 teaspoon of salt and pepper. Heat the mixture to boiling. Boil it, stirring for 7 minutes or until the liquid is syrupy and the onions are crisp-tender.
Cook the onions in the broth-vinegar mixture.
Add the chicken back to the pan and cook them in the onion mixture for 3-5 minutes, until they are heated through and fully cooked.
Add the chicken back to the pan to heat them through.
Arrange the chicken pieces on a platter and top them with the onions and sauce. Garnish the platter with fresh thyme sprigs, if desired.
Serve over rice or couscous.
Being indoors a bit longer than expected isn’t all bad! ~Linda
Balsamic Chicken & Onions Serves 4
Ingredients:
- 1/3 cup flour
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 – 1 1/4 pounds chicken breasts
- 3 tablespoons olive oil
- 1 large red onion, thinly sliced into rainbows
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme leaves
- fresh thyme sprigs for garnish
Directions:
Pound the chicken breasts to an even thickness, about 1/2 inch. Cut the breasts into portion sized pieces. Combine the flour with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl or on a plate. Dredge the chicken in the flour. Heat the oil in a large saute pan over medium-high heat. Cook the chicken pieces for about 4 minutes per side, until each side starts to brown. Remove the chicken to a clean plate and cover them loosely with foil to keep warm.
Add the onions to the saute pan and cook them for 1 minute. Stir in the broth, vinegar, thyme, and the remaining 1/4 teaspoon salt and pepper. Heat the mixture to boiling. Boil it, stirring for 7 minutes, or until the liquid is syrupy and the onions are crisp-tender. Add the chicken back to the pan and cook them in the onion mixture for 3-5 minutes, until they are heated through and fully cooked. Arrange the chicken pieces on a platter and top them with the onions and sauce. Garnish the platter with fresh thyme sprigs, if desired.