2 large onions, thinly sliced
3 tablespoons brown sugar
1/4 cup dry red wine
3 tablespoons balsamic vinegar
3 tablespoons Dijon-style mustard
1 1/2 teaspoons lemon juice
1/2 teaspoon pepper
1 teaspoon Worcestershire Sauce
1 teaspoon minced garlic
4 boneless, skinless chicken breasts
Cooking Instructions
Preheat oven to 350 degrees. Heat a large nonstick skillet over medium heat until hot. Add the onions and brown sugar. Stirring frequently, heat the onions until they begin to caramelize and turn golden brown, about 15-20 minutes. Add the wine and vinegar and bring to boil. Reduce the heat and simmer until most of the liquid has evaporated, stirring frequently (about 20-30 minutes).
While the onions are cooking, combine the remaining ingredients except the chicken and mix well. Place the chicken in a baking dish sprayed with nonstick cooking spray. Cover the chicken with the sauce mixture and bake uncovered for 30 minutes or until the chicken is no longer pink in the center. Spoon the caramelized onions over the chicken breasts and serve.
