Rosemary chicken with balsamic-glazed onions
Uncooked boneless skinless chicken breast
20 oz, (4 5-oz. breasts)
1½ tsp, minced fresh
3 small, each cut into 8 wedges
- 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.
- 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.
- Serving size: 1 chicken breast and scant ½ cup onions