Caramelized Onion Chicken

This past weekend was beautiful. The warm sun had finally melted the last bit of snow away. Just in time for the Nor'easter. Well if you ask me, and remind you I'm from Texas, the big Nor'easter proved to be a huge disappointment. It started yesterday when Brian and I made a trip to Costcos. It was chaos. You would have thought they were giving away free food (think Super Market Sweep). I knew we were getting snow, but come on people. Then last night they started announcing school closings and I think pretty much every town was shutting down. When I woke up this morning I expected more than what I saw. I mean, sure it snowed, cars were covered, etc but they blow everything out of proportion. Most of the people made it into the office, besides the lucky few who worked from home. Ahhh, the joys of New England.

So here's a Caramelized Onion Chicken recipe from Cooking Light (but it was given to me by Sue). I love pretty much anything with caramelized onions. This sweet and savory dish will not disappoint. I think this is something kids would even enjoy. They can do what Brian does and pick out all the onions. I served this over jasmine rice and thought it was another quick and easy dish.

Ingredients:

1 lb of chicken breast or tenders cut into pieces

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp olive oil

1 cup of sliced onion (I used sweet)

1/2 cup seedless raspberry jam

1 tbs red wine vinegar

1 tbs low sodium soy sauce

1 tsp bottled minced ginger

1/2 tsp dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add onion and saute for 5 minutes. Add chicken to pan; saute for about 10 minutes or until chicken is done. Remove onion and chicken from pan and set aside.

Add jam and remaining ingredients to pan. Cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan. Cook 4 minutes, stirring occasionally. However, the longer it cooks, the more thicker the sauce gets.