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:

    1. Season chicken on both sides with salt and pepper.
    2. Coat grill with nonstick spray or add a Tbsp. of olive oil to a skillet. Cook chicken until done.
    3. 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.
    4. Add 3/4 cup chicken broth and bay leaves. Simmer for 5 minutes.
    5. In a small bowl, combine 1/4 cup chicken broth and 2 Tbsp. cornstarch until cornstarch dissolves.
    6. Add cornstarch mixture to skillet and bring to a boil. Then reduce heat and cook for 5 to 7 minutes until it thickens.
    7. Remove pan from heat and remove bay leaves.
    8. Serve chicken topped with onion sauce and fresh parsley, if desired.

Recipe Source: Food.com

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