Sarah's Grilled Chicken with Jalapeno Caramalized Onion

 

Ingredients

·         Cooking spray

·         4 boneless skinless chicken breast halves, about 5 ounces each

·         Salt and freshly ground black pepper

·         Salt-free roasted garlic seasoning (I used McCormich Perfect Pinch Garlic and Herb)

·         1 tablespoon olive oil

·         1 cup thinly sliced onion

·         2 jalapeno or serrano peppers, seeded and minced

·         2 tablespoons sugar

·         1 cup reduced-sodium chicken broth, divided

·         2 bay leaves

·         2 teaspoons cornstarch

·         2 tablespoons chopped fresh parsley leaves (I never do parsley)

Directions

Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.

Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.

Serve chicken topped with Onions. Yum!!! I did this with Steamed Asparagus and Scott said it was the best mean he’s had!