Cooking Light has gotten a lot of my web-browsing time lately, since our goal is to rely more on moderation and portion control and downsize the number of dinners one can only describe as high fat alcoholic binges. Easy, no? Well, I don't consider myself an unhealthy eater, but I think we all come to a point where we feel like we've been overdoing it. Food is pleasure. If you aren't loving every bite, why are you eating it?
This turned out to be a simple and tasty way to make chicken. I served this with an arugula salad with green beans and toasted almonds. This sauce was nice with the salad, almost like a warm raspberry vinaigrette. A better title for this dish might be Chicken with Jam Sauce, but that's not very elegant.
Caramelized Onion Chicken
from Cooking Light
1 pound chicken breast tenders (I cut up whole breasts)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam (mine had seeds)
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1/2 teaspoon dried rosemary
Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 2-4 minutes, stirring occasionally.
Though this is a flavorful way to make chicken, I didn't notice the rosemary or the ginger at all. Next time I would sprinkle the rosemary and maybe other herbs on the chicken as it's cooking instead of at the end. Taste the sauce before serving and adjust if too sweet.