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Cider Vinegar Chicken (from a Rachael Ray cookbook) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. olive oil
1 onion, thinly sliced
3 garlic cloves, chopped
2 Tbsp. apple cider vinegar
3 Tbsp. unsalted butter
4 chicken breast halves
2 Tbs. fresh thyme leaves
1/2 c. apple cider vinegar
2 c. chick broth
black pepper
3 Tbsp. honey
Directions:
Directions:
Preheat large skillet over medium-high heat. Add 2 Tbsp. olive oil.

Season the chicken with salt and pepper and add to the skillet. Brown the chicken on both sides, approximately 3 minutes on each side.

Remove and reserve the meat - cover with foil.

Add another Tbs. of olive oil to the pan thenn add the onions, garlic, thyme, and honey. Season with salt and pepper and cook, stirring frequently, for 7-8 minutes. You want the onions to get really brown and caramelized.

Add 1/2 c. of the cider vinegar and the chicken broth. Turn of the heat to high and bring to a simmer.

Once at a simmer, return the chicken to the pan. Cook the chicken in the sauce for about 10 minutes (until done) flipping halfway through the cooking time.

This goes really well with red-skinned mashed potatoes and a salad.

 

 

 

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