Onion Chicken and Balsamic Sauce
2 chicken breasts, cut into 1-inch pieces
2 medium onions, sliced thin
1/2 cup chicken broth
1 Tbsp honey
1/4 cup balsamic vinegar, plus about 1 Tbsp to add to the onions
1/2 tsp ground ginger (I suspect fresh would be even nicer)
2 medium garlic cloves, chopped fine
Extras: olive oil, flour, salt & pepper
I cooked the onions in olive oil until they were brown and soft, then I added a tablespoon or so of balsamic vinegar and let it cook for a couple of minutes until the strong vinegar smell cooked away. I set the onions aside.
I seasoned the chicken bits with salt and pepper and then dredged them in flour and dumped them into the pan with a little more olive oil. I browned them nice and good on one side, then flipped them and kept browning, and then just stirred them around till they were cooked through. My chicken always takes longer to cook than the recipe books imply, leading me to think I’m doing something wrong or buying mutant chickens. Anyway, the cooked chicken got dumped in with the set-aside onions.
In a glass measuring cup, I stirred together the honey, chicken broth, balsamic, garlic and ginger, and then whisked that into the pan with the browned stuck-on chicken bits. I let it cook for about 2 minutes and it thickened up just a little. Then I poured it over the chicken and onions and served it all over rice.
So good, in fact, that Dave has already requested we have this again. He asked hopefully whether I remembered what I put in it, and so I ran here to get it all down before it’s lost forever. Unfortunately, it smelled so good and we were both so hungry that we did not stop to find my camera. It tasted better than it looked, anyway, so you’re not missing much here…