Grilled Chicken with Jalapeno and Carmelized Onion*
What you need:
- Cooking spray or olive oil
- 4 chicken breasts
- Salt and pepper
- Salt-free roasted garlic seasoning (McCormick)
- 1 tbsp. olive oil
- 1 cup thinly sliced onion
- 2 jalapeno or serrano peppers, seeded and minced
- 2 tbsp sugar
- 1 cup chicken broth, divided
- 2 bay leaves
- 2 tsp cornstarch
- 2 tbsp chopped fresh parsley leaves (optional)
Directions:
- Season chicken on both sides with salt and pepper.
- Coat grill with nonstick spray or add a Tbsp. of olive oil to a skillet. Cook chicken until done.
- In a skillet (you can use the same one if you cooked chicken in a skillet), heat 1 Tbsp. olive oil over medium-high heat. Add onion, pepper, and sugar to skillet. Cook for 5 to 7 minutes, stirring occasionally until golden brown.
- Add 3/4 cup chicken broth and bay leaves. Simmer for 5 minutes.
- In a small bowl, combine 1/4 cup chicken broth and 2 Tbsp. cornstarch until cornstarch dissolves.
- Add cornstarch mixture to skillet and bring to a boil. Then reduce heat and cook for 5 to 7 minutes until it thickens.
- Remove pan from heat and remove bay leaves.
- Serve chicken topped with onion sauce and fresh parsley, if desired.
Recipe Source: Food.com
Posted on Fantastical Sharing of Recipes