I often get into a rut with the same old recipes. I (like many others) have my staple, go-to recipes and I get tired of them! This year, one of my New Year’s resolutions was to try at least one new recipe a week (in addition to eating one completely vegetarian meal, and one with seafood as the protein-for both health and bugdet reasons!). This week I tried Caramelized Onion Chicken from Cooking Light. It had a great rating and pretty strong reviews, not to mention the picture looked delicious! I made several changes to the original recipe, but pretty much followed the basic principle. My adjustments will be [in these things.]
Caramelized Onion Chicken
- 1 lb chicken breast tenders [i used thinly sliced breasts]
- 1/2 tsp salt
- 1/4 tsp pepper [I have no idea how much I used, to taste]
- 1 tsp olive oil [I used tbsp, maybe a little more]
- 1/2 cup sliced onion [I used 2 medium onions. Way more that 1/2 cup, I like onions!]
- 1/2 cup seedless raspberry jam [I used sugar-free raspberry preserves…and it had seeds]
- 1 tbsp red wine vinegar [I used 1/4 cup-this recipe def needed more acidity]
- 1 tbsp low-sodium soy sauce
- 1 tsp bottled minced ginger [I used just a sprinkle of ground ginger powder-this ingredient seemed weird to me?]
- 1/2 tsp dried rosemary
- [splash-maybe 1/4 cup-vegetable stock]
- Sprinkle chicken with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes.
- Add chicken to pan; sauté 8 minutes or until chicken is done.
- Remove onion and chicken from pan. [Now, what I really did was season the chicken with salt and pepper and cook in in the oil first for about 3-4 minutes per side. Then I added the onion to the same pan and cooked it for about 15 minute…And it wasn’t caramelized. I think you would need to cook it for maybe 20-25 minutes to get any real color/flavor. The reason I didn’t is because my husband was complaining how hungry he was]
- Add jam and remaining ingredients to pan.; cook 2 minutes, stirring constantly with a whisk. [I added a splash of vegetable stock to thin out the preserves a little more. You could just use water for this.]
- Return chicken mixture to pan; cook 4 minutes, stirring occasionally.
This recipe was pretty tasty! If I made it again, I would definitely let the onion cooks much longer to develop a much deeper flavor. I probably would use a regular, seedless raspberry jam (or, really any flavor would probably be good!) instead of the sugar-free. The sauce was the best part, and this would be great served with rice or egg noodles to soak up all the extra deliciousness!