Chicken and Onions

I had a little bit of a blood-glucose scare last week, so when Todd and I were at Whole Foods I picked up chicken breasts, something I'm not really so fond of. These breasts looked different, though; they weren't the big, bloated breasts that usually turn me off at the grocery. And when I opened the packet I found that what I had thought was one breast was actually three thin breasts that had been butterflied and stacked on top of each other.

I adapted a recipe I found in Rachael Ray's cookbook, chicken and leeks, because I had a bunch of big yellow onions. Seasoned the breasts on both sides, then seared them in a hot skillet, about 3 minutes each side. Then I took them out and added a large sliced onion. Cooked that until it was soft and had picked up all the brown bits from cooking the chicken, then added a cup of chicken broth, a splash of vinegar and the chicken breasts. Simmered that until Todd came home, about 15 minutes later.

Onions are actually pretty high on the glycemic index, but paired with a protein it seemed to me like it'd be OK. This dish developed a pretty rich, deep flavor just from the fond and the sauteed onions, and even chicken didn't seem so bad.