Sunday, November 16, 2008
Grilled Chicken Breasts with Honey Mustard Sauce and Balsamic Vinegar Carmelized Onions
Grilled Chicken Breasts with Honey Mustard Sauce
And Balsamic Vinegar Onions
Pound 4 boneless, skinless chicken breasts until they are of even thickness. Brush with olive oil and sprinkle lightly with garlic salt and paprika. Place directly on grill grate and cook until they are done.
Serve on a large toasted bun with Honey Mustard Sauce and Carmelized Balsamic Onions.
Honey Mustard Sauce
2 parts mayonnaise
1 part Dijon mustard
1 part honey
Balsamic Vinegar Carmelized Onions
2 large onions
2 tbsp Balsamic Vinegar
Slice the onions into rings and separate.
Take your largest, heavy, non-stick frying pan and heat it on med heat for about 3 minutes. Turn the heat to med/low
Place all the onions in the pan and drizzle with the Balsamic Vinegar. Do not cover the pan. Every 8 to 10 minutes toss the onions to coat them with the vinegar.
It may take an hour for the onion to soften and carmelize – don’t rush it.