Braised Chicken With Caramelized Onions

1. 1

   Combine half the rosemary, half the sage, garlic, and salt and pepper to taste.

2. 2

   Sprinkle herbs on both sides of the chicken breasts, pressing with hands to adhere.

3. 3

   Heat oil and 1 teaspoon butter in a heavy nonstick skillet over medium high heat.

4. 4

   Saute chicken 2 minutes per side, or until golden.

5. 5

   Transfer to a platter.

6. 6

   Melt remaining butter in skillet.

7. 7

   Add onions and saute 9-10 minutes, or until onion is browned and just tender.

8. 8

   Add stock to skillet, stirring with a wooden spoon to deglaze.

9. 9

   Simmer about 3 minutes.

10. 10

    Stir in remaining rosemary and sage and bring to a boil.

11. 11

    Simmer 4 minutes.

12. 12

    Return chicken to skillet with any juices from platter, along with sun dried tomatoes.

13. 13

    Reduce heat to low.

14. 14

    Simmer 6 minutes, basting chicken occasionally with sauce, until chicken is cooked throughout and sauce coats the back of a spoon.

15. 15

    Serve caramelized onions over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.