Rosemary chicken with balsamic-glazed onion
Skinless chicken breast
600 g, thickly sliced lengthways
1½ tsp, chopped
1 medium, finely chopped
¼ cup(s), (60ml)
Mixed salad leaves
1 medium, thinly sliced
- Sprinkle chicken with rosemary and season with salt and pepper.
- Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3 minutes on each side, or until cooked through. Transfer to a plate, cover to keep warm.
- Heat remaining oil in same pan over medium heat. Add onion, cover and cook for about 10 minutes, stirring occasionally, until tender and golden. Stir in vinegar, honey, and Worcestershire sauce and simmer for a further 2 minutes, or until mixture is syrupy. Return chicken to pan, turn to coat and heat through.
- Toss salad leaves with mayonnaise in a large bowl. Divide dressed salad leaves and mango among 4 serving plates. Top with chicken mixture to serve.