ROSEMARY CHICKEN W/BALSAMIC-GGLAZED ONIONS WW 6PTS PER SERV

By lindab

Ingredients

• 2 TEASPOONS X-VIRGIN OLIVE OIL
• ^ 3 SMALL ONIONS EACH CUT INTO 8 WEDGES ( I SLICED)
• 1/4 CUP BALSAMIC VINEGAR
• 2 TABLESPOONS HONEY
• 2 TEASPOONS WORCESTERSHIRE SAUCE
• ^ 4--(5 0UNCE) SKINLESS-BONELESS CHICKEN BREASTS
• 1/2 TEASPOON SALT ( I OMITED )
• 1/4 TEASPOON PEPPER ( I OMITED )
• 1 TEASPOON MINCED FRESH ROSEMARY OR 1/2 TEASPOON DRIED

Preparation

Step 1

1. HEAT OIL (DO NOT BURN ) IN LARGE NON-STICK SKILLET OVER MEDIUM HEAT.

2. ADD ONIONS AND COOK, STIRRING UNTIL LIGHTLY BROWN ABOUT 5 MINUTES.

3. ADD VINEGAR, HONEY AAND WORCHESTERSHIRE AND SIMMER UNTIL ONIONS ARE TENDER.

4. ADD CHICKEN AND COOK, TURNING ONCE, UNTIL COOKED THROUGH, ABOUT 10 MINUTES.

SERVE WITH ONION POURED OVER.