3 tablespoons of olive oil
2 boneless chicken breasts, cut in half
200g small white onion
2 cloves of garlic, minced
1/3 cup of apple cider vinegar
2 tablespoons of unsalted butter
1 teaspoon of vanilla extract
3 tablespoons of olive oil
2 boneless chicken breasts, cut in half
200g small white onion
2 cloves of garlic, minced
1/3 cup of apple cider vinegar
2 tablespoons of unsalted butter
1 teaspoon of vanilla extract
1
Heat the olive oil in a 30cm skillet over medium heat
Add the chicken and cook until one side is golden brown
Flip and cook the other side
2
Transfer the chicken to a plate
Add the onion and garlic to the skillet and reduce heat
Let it simmer for 20 minutes or until the onions are soft and caramelized
Add the remaining ingredients, except vanilla extract
Simmer until the sauce has reduced
3
Flip the chicken back into the skillet and add the vanilla extract
Let it cook for a few more minutes, taking care not to dry out the chicken.
