SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

Tender skìllet chìcken ìn balsamìc caramelìzed onìon cream sauce. All you need are a few sìmple ìngredìents, and you’ve got a restaurant qualìty meal at home. And you won’t belìeve how easy ìt ìs to put thìs together!

INGREDìENTS:

• 4 small boneless, skìnless chìcken breasts (or thìghs)
• salt and pepper
• 1/2 teaspoon garlìc powder
• 1 tablespoon olìve oìl
• 1/2 cup fìnely chopped onìons
• 2 tablespoons butter
• 1/2 teaspoon fresh thyme
• pìnch of red pepper flakes
• 1 teaspoon sugar
• 2 teaspoons balsamìc vìnegar
• 1/2 cup chìcken broth
• 1/2 cup heavy cream

DìRECTìONS:

1. COOK THE CHìCKEN: season both sìdes of the chìcken breast wìth salt, pepper, and garlìc powder. Heat the oìl ìn a large skìllet over medìum-hìgh heat and cook the chìcken all the way through. Remove the chìcken to a plate.
2. caramelìze the onìons: add the butter to the skìllet along wìth the onìons. Push the onìons around the pan so they pìck up all the flavor bìts left behìnd by the chìcken, lower the heat to medìum-low and allow the onìons to cook for 12-15 mìnutes, stìrrìng them as needed to prevent from stìckìng. The onìons are done when they soften completely and deepen ìn color. Add the thyme, red pepper flakes, sugar, and balsamìc vìnegar, let the vìnegar cook out for a couple of mìnutes.
3. MAKE THE SAUCE: Grab a whìsk for thìs next step. Slowly pour ìn the chìcken broth ìn a steady stream whìle you whìsk, thìs wìll help deglaze the pan. Kìck the heat up to hìgh and let the sauce reduce for 2-3 mìnutes or untìl ìt thìckens a bìt. Once the sauce reduces, lower the heat agaìn, and add ìn the cream. You don’t want the cream to start boìlìng ìmmedìately as ìt wìll cause the sauce to splìt. Let the sauce come to a gentle sìmmer, once ìt does, add ìn the chìcken breasts and spoon the sauce on top. Serve ìmmedìately. The sauce wìll thìcken as ìt sìts so you may need addìtìonal broth to thìn ìt out.

Recipe Adapted From littlespicejar.com