Recipe by dicentra
This is from Rachel Ray’s 365: No Repeats. It is great! Make sure you cook the onions until they are golden. The leftovers reheat nicely. Serve with salad and mashed potatoes.
Top Review by alkingsberry
This recipe is very simple and delicious. The chicken was so tender and leftovers were still amazing. My only regret was not using more onions! This was my first time carmelizing onions, now I'm a pro. Try this you won't be disappointed. Thanks Rachel!
- 3 tablespoons olive oil
- 4 chicken breast halves
- black pepper
- 1 onion, thinly sliced
- 2 tablespoons fresh thyme leaves
- 3 tablespoons honey
- 3 garlic cloves, chopped
- 1⁄2 cup apple cider vinegar
- 2 tablespoons apple cider vinegar
- 2 cups chicken broth
- 3 tablespoons unsalted butter
Directions See How It's Made
- Preheat a large skillet over medium-high heat.
- Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
- Brown the chicken on both sides, 3 minutes per side.
- Remove and reserve the meat, covered with foil.
- Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
- Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
- You want the onions to get really brown and caramelized.
- Add ½ cup of the cider vinegar and the stock.
- Turn up the heat to high and bring up to a simmer.
- Once at a simmer, return the chicken to the pan.
- Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.