Balsamic Chicken with Caramelized Onions

Balsamic Chicken with Caramelized Onions -  Malibu Beach Recovery Diet Cookbook
This is classic Italian recipe. I love the mixed flavors of the sweet caramelized onions with the tangy taste of the balsamic reduction. It gives the impression of a very complex dish when it is actually really easy and quick to make.
— Chef Licia Jaccard

Serves 4


  • 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.


RecipesJoan BorstenComment