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Preheat a large skillet over medium heat, add 1 tablespoon olive oil, and swirl to coat the bottom of the pan. Add onions and sauté 10 to 15 minutes, stirring often, until they are golden brown. Set aside and keep warm.
Preheat a large skillet over medium heat until hot. Season the chicken breasts with salt and pepper. Pour olive oil into the skillet and swirl to coat the bottom of the pan.
Reduce heat to medium-low. Place chicken breasts into the skillet and cook 4 minutes until brown; then turn and cook 4 more minutes. Turn the chicken and cook 2 minutes more on each side, for a total of 10 minutes. Check meat for doneness, and if completely cooked, transfer it to a serving platter; cover to keep warm. Reserve pan drippings.
Raspberry Chipotle Sauce
Add sweet onion and garlic to skillet drippings and sauté 2 minutes until the onion is soft. Stir in chipotle chiles and cook 1 minute more, stirring constantly. Add thawed raspberries with their liquid, vinegars, raspberry jam, chicken stock, and salt and pepper. Cook the sauce 10 minutes, stirring occasionally, until it thickens. If desired, strain the sauce before serving.
To serve, top each chicken breast with caramelized sweet onions and spoon some of the sauce around the plate. Garnish with fresh raspberries, if desired.
Recipe serves 4.
© 2007, Oso Sweet Onions