Chicken and Sweet Onion Sandwiches with Mixed Greens Salad

By BCVH

Ingredients

• 6 tablespoons extra-virgin olive oil
• 2 onions, thinly sliced
• salt and pepper
• 1 cup chicken broth
• 1 1/2 pounds skinless, boneless chicken thighs
• 4 kaiser rolls, split and toasted
• granted peel of 1/2 lemon plus 1 tablespoon lemon juice
• 6 cups mixed greens (about 5 ounces)

Details

Servings 4

Preparation

Step 1

1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and carmelized, about 30 minutes; transfer to a bowl. Pour the chicken broth into the pan, scraping up the browned bits, then pour into a measuring cup.

2. Using the same skillet, heat 3 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until cooked through and golden, about 8 minutes; transfer to plate. Pour in the reserved chicken broth mixture and cook until reduced by half, about 3 minutes.

3. Divide the onions among the toasted roll bottoms, then top with the chicken. Dip the cut side of the roll tops into the skillet, then set on top of the chicken.

4. In a serving bowl, whisk together the remaining 1 tablespoon olive oil and the lemon peel and juice; season with salt and pepper. Add the mixed greens and toss; serve with the sandwiches.