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Grilled Chicken with Caramelized Onions and Marmalade Gravy
A sultry blend of familiar favorites with the subtle richness of an anchovy spiked sauce. Perfect for those who thought anchovies were' flat' on flavor. Ingredients
- 3 medium onions, thinly sliced
- 1 tbsp. plus 1 teaspoon extra-virgin olive oil
- 1 1/2 tsp. kosher salt
- 1 tsp. cracked black pepper
- 1 tbsp. light or dark brown sugar
- 1 c. low sodium chicken broth
- 2 tbsp. orange marmalade
- 1 orange, juiced, about 1/3 cup
- 1 tsp. Sriracha Chili Sauce
- 1 tsp. each low sodium soy and worcestershire sauce
- 3 anchovies, mashed into a paste
- 6 boneless- skinless chicken breasts, butterflied
- 1 /2 c. parsley,roughly chopped
Directions
- Preheat medium saucepan with 2 tsp. olive oil for the caramelized onions. Once oil begins to smoke, add onions, 1/2 tsp. salt, and brown sugar. Reduce heat to medium low and cook about 20 minutes. Once onions are caramel brown, add chicken broth and bring up to a boil.
- Meanwhile, preheat a grill pan to medium high ( if you do not have one, a large saute pan will suffice). Once liquid has boiled for two minutes, reduce to a simmer .
- Stir in marmalade, orange juice,Sriracha, soy, worcestershire, and anchovy paste.
- Drizzle chicken with remaining olive oil, salt and pepper. Place on grill pan and cook until no longer pink and juices clear, about 4 minutes each side.
- Arrange chicken on serving platter or baking dish.
- Stir parsley into ' gravy' and distribute evenly over grilled chicken. Serve with juices that collect at bottom of dish.
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