Chicken with Balsamic Onions and Parmesan Potatoes

By boscobojo

Ingredients

• 2 lbs red potatoes, cut into 1/2 inch cubes
• 3 Tbl. butter
• 1/4 cup grater Parmesan cheese
• 1/4 cup chopped flat-leaf parsley
• Salt and pepper
• 3 Tbl. olive oil
• 4 skinless, boneless chicken breasts
• 2 medium red onions, thinly sliced
• 3 Tbl. balsamic vinegar
• 4 cups (about half a 5 oz. pkg.) baby spinach, loosely packed

Preparation

Step 1

Preheat the oven to 400 degrees. In a large pot, combine the potatoes and salted water to cover by 1 inch. Bring to a boil and cook until fork tender, 6 to 8 minutes. Drain and return the potatoes to the pot. Toss with 2 Tbl. butter, the Parmesan and parsley; season with salt and pepper. Cover to keep warm.

Meanwhile, in a large skillet, heat 2 Tbl. olive oil over medium high heat. Season the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking dish; roast until cooked through, about 10 minutes.

In the same skillet, heat the remaining 1 Tbl. each butter and olive oil over medium heat. Stir in the onions and vinegar and season with salt; cook, stirring occasionally, until the onions are caramelized, about 15 minutes. At the end, stir in 1/4 cup water and scrape up any browned bits.

Serve the chicken on a bed of spinach and top with the caramelized onions. Serve the potatoes on the side.