Thursday, July 29, 2010

0 Recipe #153: Balsamic Chicken with Caramelized Onions

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This was tonight's dinner..... I'm kinda tired after all of today's cooking & writing, so there'll be no exposition tonight. Just the recipe. :) Enjoy!


Balsamic Chicken with Caramelized Onions

Ingredients:
8 oz. skinless, boneless chicken breast, rinsed & defatted
1/2 c. balsamic vinegar
1 Tbsp. garlic (about 2 large cloves)
2 Tbsp. fresh flat leaf parsley, finely minced & tightly packed
1 Tbsp. fresh rosemary leaves, finely minced (about 2 sprigs)
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1/8 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. extra virgin olive oil
1 c. red onion, peeled, halved, & then sliced into 1/4" crescent slivers (about 1/2 medium-sized onion)


Directions: Wash chicken cutlets and lay them onto a non-porous (i.e., silicone) cutting board or other smooth, clean surface. Cover chicken with plastic wrap, and tenderize by pounding flat with the bumpy (i.e., waffle-patterned) side of meat mallet to a uniform thickness of about 1/4".  After chicken has been tenderized, cut each piece crosswise into halves (or thirds, if you prefer). Place cutlets into a Ziploc/resealable plastic bag, followed by 1/4 c. balsamic vinegar, garlic, & all (fresh & dried) spices. Seal bag & rub/massage spices into chicken from the outside of the bag. Marinate overnight (or for at least 4-6 hours) in the refrigerator.

In a large sauté pan, sauté onions in olive oil on medium-low heat until browned around the edges, about 10 minutes. Deglaze with remaining 1/4 c. balsamic vinegar & reduce until liquid is only a thin layer on the bottom of the pan. Push onions to one side of the pan or, if necessary, temporarily remove them to make more room for the chicken; it's important not to crowd the pan so that the chicken pieces cook evenly. (Alternatively, once the chicken's been added, you can also place the onions on top of the chicken. I personally prefer to cook the chicken along with the onions to give the chicken additional flavor.)

Remove marinated chicken from the refrigerator, & transfer contents of Ziploc bag into the sauté pan. Cook chicken for about 3 minutes on each side, or until golden brown. Be sure to scrape off the fond (i.e., the brown, caramelized residue) from the bottom of the pan & place it on top of the chicken & onions.  Remove from heat, place onto plates, & serve immediately.

Yield: Serves 2.

Chef's Notes: This dish would be greatly enhanced by mushrooms, about 1 c. (i.e., 1/2 of an 8 oz. package) sliced mushrooms, either white ("Baby Bella") or some other variety (like cremini, etc.). I didn't add them into tonight's dinner as Erik's not too fond of mushrooms, except when they're unrecognizable (i.e., pulverized!) additions. ;) I'm a huge fan of mushrooms, so we'll usually compromise: I'll typically make dishes with mushrooms, but then cut the original amount the recipe calls for by half. Then if any mushrooms happen to land in his portion, I'll just pick them out of his dish & transfer them to mine. :)

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