- Jan 17, 2007
- 10
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- 22
Carmelized onion and garlic chicken
Pre-heat oven to 450
Peel and slice thinly about 5 cloves of garlic (Can do more if you really like garlic)
Peel and slice into rings 3 medium onions (I suggest white or yellow sweet ones, never used red so if you use red and it's terrible don't blame me.)
Saute in olive oil over medium heat until onions are transparent
Add 2 tablespoons white wine vinegar and
1/3 cup brown sugar - cook until liquid is reduced and thickened
Spray a baking dish with oil, put 4 boneless, skinless chicken breasts into dish. Spoon the onion and garlic mixture over top of the chicken. (Be careful! This stuff is like napalm, you do not want it on your skin.) Cover the pan loosely with aluminum foil and bake for 25 - 35 minutes, until the chicken is done.
Nice enough to serve for guests, easy enough to make just for the heck of it.
Cheers!
Bonnie
Pre-heat oven to 450
Peel and slice thinly about 5 cloves of garlic (Can do more if you really like garlic)
Peel and slice into rings 3 medium onions (I suggest white or yellow sweet ones, never used red so if you use red and it's terrible don't blame me.)
Saute in olive oil over medium heat until onions are transparent
Add 2 tablespoons white wine vinegar and
1/3 cup brown sugar - cook until liquid is reduced and thickened
Spray a baking dish with oil, put 4 boneless, skinless chicken breasts into dish. Spoon the onion and garlic mixture over top of the chicken. (Be careful! This stuff is like napalm, you do not want it on your skin.) Cover the pan loosely with aluminum foil and bake for 25 - 35 minutes, until the chicken is done.
Nice enough to serve for guests, easy enough to make just for the heck of it.
Cheers!
Bonnie
