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Sautéed Chicken w/Caramelized Onions -- w

Source of Recipe

RD Cooking Smart for a Healthy Heart
Sautéed Chicken w/Caramelized Onions
Serves: 4

1-1/2 lb. medium onions, peeled
4 boneless, skinless chicken breast halves (4 oz. each)
1/2 tsp. salt, ‘divided’
1/2 tsp. pepper. ‘divided’
4 tsp. stick margarine, ‘divided’
2 T. superfine sugar, ‘divided’
1/3 c. reduced-sodium chicken broth
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
1 T. red wine vinegar

Cut onions into 6 wedges each. Sprinkle chicken with 1/8 tsp. salt and 1/4 tsp. pepper. Coat a large nonstick skillet with cooking spray. Add 2 Tsp. margarine and melt over medium-high heat. Sauté chicken until browned, about 3 minutes on each side; transfer to a plate.

Sauté onions, 1 T. 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 evaporated, 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.

One serving equals: 235 calories…5.5 gm fat (1 gm saturated)…66 mg cholesterol…420 mg sodium…17 gm carbohydrate…3 gm fiber…28 gm protein +++WWP:5