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DEL.ICIO.USChicken With Caramelized Onions and Garlic
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With extended cooking, onions and garlic transform from harsh to mellow. In this recipe, a quick burst of heat gets the initial caramelization started, and prolonged lower cooking takes them to the next level, forming a condiment that could serve as a side dish.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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4 boneless and skinless chicken breasts, pounded to uniform thickness
2 large sweet onions, sliced lengthwise
20 garlic cloves peeled and slightly smashed to flatten
1 cup dry white wine or low-sodium chicken broth
1/2 cup nicoise or other small olives
Instructions:
In a large, well-oiled skillet over high heat, add chicken. Cook until browned, about 2 minutes per side, making sure they don't over-brown. Remove to a plate and cover with foil.
Add onions and garlic and stir, scraping off any chicken from the bottom of the pan. Stir constantly for 3 to 5 minutes, until lightly browned. Add wine and bring to a boil, stirring frequently. Reduce heat to medium, cover and cook, stirring frequently to prevent burning. Cook for 15 minutes or until softened and browned. Return chicken and their juices to the pan and add olives, stir to combine, cover and cook for 3 to 5 minutes, or until chicken is cooked through.
Add onions and garlic and stir, scraping off any chicken from the bottom of the pan. Stir constantly for 3 to 5 minutes, until lightly browned. Add wine and bring to a boil, stirring frequently. Reduce heat to medium, cover and cook, stirring frequently to prevent burning. Cook for 15 minutes or until softened and browned. Return chicken and their juices to the pan and add olives, stir to combine, cover and cook for 3 to 5 minutes, or until chicken is cooked through.
Notes:
When making a dish that calls for a lot of garlic, I use packaged peeled garlic cloves. While I find the jarred pre-minced garlic to have an artificial flavor, the peeled garlic cloves taste like the real thing. The only problem is they go bad within a week or so, so they are worth buying only if you plan to use a significant amount. This dish definitely qualifies.
I garnished the dish with tiny nicoise olives that added texture and flavor without overwhelming. A teaspoon of fresh thyme leaves could be a good substitute if olives aren't available.
I garnished the dish with tiny nicoise olives that added texture and flavor without overwhelming. A teaspoon of fresh thyme leaves could be a good substitute if olives aren't available.
Nutrition:
Per serving: 228 calories (percent of calories from fat, 16), 28 grams protein, 11 grams carbohydrates, 2 grams fiber, 3 grams fat, 66 milligrams cholesterol, 228 milligrams sodium.
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