Onion Chicken In Balsamic Sauce

1. 1

   PREHEAT OVEN TO 350 DEGREES.

2. 2

   IN SKILLET HEAT OLI AND ADD ONION AND REDUCE TO LOW HEAT. ALLOW ONION TO CARMELIZE, STIRRING ONLY ENOUGH TO PREVENT STICKING. ADD GARLIC AND SAUTE BRIEFLY.

3. 3

   INCREASE HEAT TO MEDIUM ADD CHICKEN AND BROWN ON BOTH SIDES. REMOVE CHICKEN ONION AND GARLIC AND PLACE IN BAKING DISH.

4. 4

   COMBINE THE STOCK & VINEGAR. DEGLAZE THE SKILLET WITH THIS MIXTURE. BRING TO A BOIL AND CONTINUE TO SIMMER STIRRING OCCASIONALLY. LET IT GET THICK. POU MIXYURE OVER CHICKEN AND STIR IN SUN DRIED TOMATOES. COVER DISH TIGHTLY AND BAKE FOR 15 TO 20 MINUTES.

* Per serving · 4 servings · Values may vary.

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