Creamy caramelized onion chicken

With Apple and carrot salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry produce. Chop kale into bite-sized pieces. Slice carrots into 1/4 inch thick half moons. Dice apple. Halve, peel, and thinly slice onion. Massage kale in big bowl before adding apples and carrots. Heat a drizzle of oil in a large pan. Add onion and cook until browned, 8 minutes. Add 4 tsp vinegar, 1/2 thyme and a splash of water, and 2 tsp sugar. Season with salt and pepper. Turn off heat and transfer to a small bowl.

Step 2

Salt and pepper chicken. Heat a drizzle of oil used for onions, add chicken, and cook until browned 3-5 minutes per side. Remove from pan and set aside.

Step 3

Return caramelized onion to pan. Stir in stock concentrate, 1 tsp vinegar, 1/3 cup water. Cook, stirring until combined and thickened, 2-3 minutes. Remove pan from heat. Stir in creme fraiche, cream cheese, and 2 tblsp butter. If too, thick Stir in 1 tblsp of water at a time.

Step 4

Drizzle dressing over salad and toss. Divide chicken on plates and pour sauce over chicken.