Rosemary Chicken with Balsamic-Glazed Onions
4
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This 30-minute dish capitalizes on the rich sweetness of caramelizing the onions a bit before adding the balsamic vinegar, honey and Worcestershire. Italian staples, rosemary and balsamic vinegar pair well even when applied to separate ingredients. Make it a one-pan meal by searing some green beans in the pan with the onions. Simply remove them once they are bright green, just before the vinegar and honey are added. Try this recipe with pork tenderloin for a delicious switch. Make leftover chicken and onions into tasty lettuce wrap filling for a workday or weekend lunch.
Ingredients
Uncooked boneless skinless chicken breast
20 oz, (4 5-oz. breasts)
Rosemary
1½ tsp, minced fresh
Table salt
½ tsp
Black pepper
¼ tsp
Olive oil
3 tsp
Uncooked onion
3 small, each cut into 8 wedges
Balsamic vinegar
¼ cup(s)
Honey
2 Tbsp
Worcestershire sauce
2 tsp
Instructions
1
Sprinkle chicken with rosemary, salt, and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken and cook, turning once, until cooked through, about 8 minutes. Transfer to plate and keep warm.
2
Add remaining 1 teaspoon oil to skillet. Add onions and cook, covered, stirring occasionally, until tender and golden, about 10 minutes. Add vinegar, honey, and Worcestershire sauce and cook until onion mixture is syrupy, about 2 minutes. Serve onions with chicken.
3
Serving size: 1 chicken breast and scant ½ cup onions
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