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Chicken w/ Sweet Onion Bacon Chutney




Source of Recipe


courier journal


List of Ingredients




2 slices bacon
Olive oil
4 boneless, skinless chicken breast halves
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
1 large sweet onion, such as Vidalia, or substitute a red onion
2 tablespoons brown sugar
1 tablespoon vinegar, such as apple cider vinegar
¼ teaspoon ground red pepper (cayenne)



Recipe



In a skillet, cook bacon on medium heat until crisp. Remove and set aside. Measure the fat remaining in the skillet and add enough olive oil to make 2 tablespoons. Heat through. Sprinkle chicken with salt and pepper. Put into skillet. Increase heat to medium-high. Brown the chicken on both sides, cooking about 4 minutes per side. Remove to a plate.

As the chicken cooks, cut the onion in half lengthwise, place the flat side down and slice the onion in thin half-moon-shaped slices. Add onions to skillet. Increase heat to high and cook 5 minutes. Watch the heat and turn it down if the onions threaten to burn without softening. You'd like the onions to soften, shrink and brown somewhat. The process could take 5 to 15 minutes, depending on how high the heat is, how thick the onion slices are, etc.

Reduce heat to medium, and add sugar, vinegar, 2 tablespoons water and red pepper. Stir to dissolve sugar. Add chicken, crumble bacon into mixture and heat 5 minutes to cook the chicken through. Once the sugar is added, this can burn fairly easily, so add 1 tablespoon of water if necessary. Serve with grits and snow peas or asparagus. Serves 4.