Calling all my onion fans? I’ve got red, yellow, & shallots that make this an IDEAL weeknight dinner dish. Serve it over some whole wheat pasta or rice with a side of broccoli and dinner is DONE!
4 chicken breasts skinless & boneless pounded very thinly
1/2 cup low sodium chicken broth
1/4 cup white whole wheat flour
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt ground pepper to taste
1 tablespoon chopped fresh rosemary plus more for garnish
1/2 medium sized red onion sliced very thinly
1/2 medium yellow onion sliced very thinly
2 shallots peeled and sliced thinly
4 cloves garlic sliced
3 tablespoon live oil.
1.) Put flour, salt, pepper, garlic and onion powder into a large resealble bag and give it a good shake to combine.
2.) Place chicken into the bag and coat the chicken all over.
3.) Heat 2 tablespoons of the oil into a large saute pan over high heat and wait for it to get hot.
4.) Add onions, shallots, & garlic to the pan and stir until they become tender. Remove from the pan and drain on paper towels.
5.) Drizzle in remaining tablespoon of oil to pan and gently place chicken into the pan. Saute until the chicken is starting to brown on both sides (should be about 5-7 minutes)
6.) Place in prepared vegetables & sprinkle in rosemary. Immediately pour in chicken broth
7.) Bring liquid to a boil and then lower to a simmer. Cover and let reduce for about 10-15 minutes until the liquid has reduced.
8.) Garnish with rosemary and serve.