Monday, March 23, 2009
Sauteed Onions & Chicken with Spinach Fettucine
Matt and I, as part of a concentrated effort to drop a few pounds before an upcoming vacation, made this for dinner last week and goodness gracious. It was unbelievably good - and good for us.
The breast of chicken, although just gently seasoned, serves as the perfect vehicle for the onions, which caramelize to candy-like proportions. Plate on top of spinach fettucine and trust me - eating healthy has never been tastier.
Sauteed Chicken With Caramelized Onions
ChangeOne by Reader's Digest
1 1/2 lbs medium onions
4 boneless, skinless chicken breast halves (about 4 to 5 ounces each)
1/2 tsp salt
1/2 tsp pepper
4 tsp olive oil
2 tbsp sugar
1/3 cup chicken broth
1 tsp fresh rosemary
1 tsp chopped fresh thyme
1 tbsp red wine vinegar
Cut onions into 6 wedges each. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper.
Coat skillet with cooking spray. Add 2 tsp olive oil and heat over medium high heat for about 30 seconds. Add chicken and saute until browned, about 3 minutes on each side; transfer to plate.
Reduce heat to medium and add remaining oil. Saute onions, 1 tbsp sugar and remaining salt and pepper until onions turn golden brown and caramelize, about 8 minutes. Stir frequently, breaking onions apart as they cook. Add broth and boil until it evaporates, about 2 minutes.
Stir in rosemary, thyme and remaining sugar. Return chicken to skillet and sprinkle with vinegar. Cook uncovered until juices of chicken run clear, about 4 minutes.
Divide into 4 portions. One serving equals one chicken breast half topped with about 1/2 cup onions and served over 2/3 cup spinach fettucine.