Balsamic Chicken with Caramelized Onions
- 2 large red onions, halved and thinly sliced
- 3 tsp shopped rosemary
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 4 (6 oz) skinless boneless chicken breast halves
- 1-1/2 Tbsp oil
- 1/4 cup balsamic vinegar
- 1/4 cup water
Chop enough of the onions to equal 1/3 cup. Slice remaining onions and set aside.
Combine chopped onions, 2 teaspoons of rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large zip-lock bag.
Add the chicken. Squeeze out air and seal evenly. Refrigerate 20 minutes.
Meanwhile, melt the oil in a large non-stick skillet over medium heat, then add the reserved sliced onions. Cook, stirring occasionally, until softened and the onions begin to caramelize, 12 minutes.
Add the vinegar, water and the 1/4 teaspoon pepper. Bring to a simmer and cook, until liquid is almost evaporated and onions are very tender, 5 minutes.
Spray a ridged grill pan with nonstick spray; heat pan over medium heat.
Remove the chicken from the bag and disregard the marinade. Grill chicken, turning occasionally, until cooked through, 10-12 minutes.
Serve with the onions.