Rosemary Chicken with Balsamic-Glazed onions

By Karmagoddess

Ingredients

• 2 teaspoons extra-virgin olive oil
• 3 small onions, each cut into 8 wedges
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons Worcestershire sauce
• 4 (5-ounce) skinless boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

Details

Adapted from wcnc.com

Preparation

Step 1

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and cook, turning often, until lightly browned, about 5 minutes. Add vinegar, honey, and Worcestershire sauce and simmer until onions are tender, about 5 minutes. Transfer to bowl and keep warm. Wipe out skillet.
2. Sprinkle chicken with salt, pepper, and rosemary. Spray skillet with nonstick spray and set over medium high heat. Add chicken and cook, turning once, until cooked through, about 8 minutes. Serve chicken with onions