Here's one of my favorite recipes, easy to make, but slightly time consuming and involves a lot of standing over a skillet... Special thanks to my best friend, Carol, who introduced me to this recipe several years ago. (2003, as a matter of fact!)
Chicken and Caramelized Onion:
1 onion, cut into large pieces
1-2 chicken breasts, cut into bite-sized pieces
1 tsp. butter or oil
1/4 cup chicken broth
2 Tbsp. balsamic vinegar
1/2 - 1 tsp. basil
salt and pepper to taste
In a large skillet over med-high heat, add the onions to heated butter/oil. When onions are beginning to become translucent (cooked through, about 5-10 min) add the chicken broth. Cook, stirring, until the broth has fully evaporated. (about 10 min) Add the vinegar, and continue to stir until vinegar has fully evaporated. (another 5-10 minutes) The onions should be dark brown and limp. Remove onions from a pan to the serving plate.
Add the chicken to the skillet (do not clean it - broth/vinegar residue flavors the chicken) and sprinkle with salt, pepper, and basil. Cook until chicken is cooked through. If onions have cooled, you can add them back to the skillet for a minute or two to re-heat them. Serve immediately. Makes 4 servings.
Note - the vinegar in the onions makes them VERY sharp. I highly recommend a fairly bland vegetable or something like cous cous/brown rice on the side to cut it.
Nutritional Information: If you are on Core, this is a Core recipe. If you are on Flex, this is 4 points. (Or, about 230 calories... ish.)