Chicken and Caramelized Onion and Mushrooms:
1 onion, cut into large pieces
1 cup of mushrooms, sliced
1-2 chicken breasts, cut into bite-sized pieces
1 tsp. butter or oil
1/4 cup chicken broth
2 Tbsp. balsamic vinegar
1/2 - 1 tsp. basil
salt and pepper to taste
In a large skillet over med-high heat, add the onions to heated butter/oil. When onions are beginning to become translucent (cooked through, about 5-10 min) add the chicken broth. Cook, stirring, until the broth has fully evaporated. (about 10 min) Add the mushrooms Add the vinegar, and continue to stir until vinegar has fully evaporated. (another 5-10 minutes) The onions should be dark brown and limp. Remove onions from a pan to the serving plate.Add the chicken to the skillet (do not clean it - broth/vinegar residue flavors the chicken) and sprinkle with salt, pepper, and basil. Cook until chicken is cooked through. If onions have cooled, you can add them back to the skillet for a minute or two to re-heat them. Serve immediately. Makes 2 servings if you only use 1 chicken breast (like me!).
I served it with brown rice to cut some of the sharpness in the onions from the balsamic vinegar. What did it look like? Voila! And it tasted great. The only thing I would warn is that it does take time to make this meal... it certainly isn't a quick stirfry.