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SKL: Chicken W/Caramelized Onions




Source of Recipe


The Chicken Parts Cookbook by Charles Pierce

* Exported from MasterCook *

Chicken Breasts with Caramelized Onions and Glazed Carrots

Recipe By : Charles Pierce
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless chicken breast halves -- skinned
salt -- to taste
freshly ground black pepper -- to taste
8 medium carrots (up to 10)
-- (about 1 lb)
6 small yellow onions -- halved and thinly
-- sliced (about 1 lb)
1 cup cold water
3 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons vegetable oil

Season the chicken well with salt and pepper on both sides. Cut the carrots into 1-inch pieces and place in a medium saucepan. Add enough salted cold water to cover by 2 inches. Bring to a boil, reduce the heat to medium, and cook until tender, 7 to 10 minutes. Drain well.

Place the onions in a large skillet. Pour in the cold water and add 1 tablespoon of the butter and 1 tablespoon of the sugar. Bring to a boil over high heat. Cook, stirring often, until all the water has evaporated and the onions are softened, about 10 to 12 minutes. Reduce the heat slightly and stir constantly until the onions turn a mellow, chestnut color, about 3 to 5 minutes. Do not burn. Remove to a plate or small bowl as soon as they are properly caramelized. Set aside, covered.

Wipe the skillet and melt the remaining 2 tablespoons of butter with the vegetable oil over medium-high heat. Add the chicken and cook until well browned and cooked through, 4 to 5 minutes per side. (Do in 2 batches if necessary. Do not crowd the skillet.) Remove the chicken to a plate or platter and cover with foil to keep warm.

Pour off all but 1 tablespoon of the fat from the skillet. Add the carrots and the remaining tablespoon of sugar. Toss and stir over medium-high heat until the carrots are warmed through and glazed, about 5 minutes. Return the caramelized onions to the skillet and stir to warm through. Season to taste with salt and pepper. Arrange the chicken on warmed individual plates or a large serving platter. Scatter the onions over the top and surround with the carrots. Serve at once.

Judi's note: The author suggests watching the onions carefully while cooking over high heat, as they can burn easily. He states that the onions should have a golden amber color, not a burned dark color which probably means they have become bitter.


Source:
"The Chicken Parts Cookbook"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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